Ingredients
Scale
- For the Crystal Peach Shell:
- 2 cups peach nectar
- 1 cup water
- 1/2 cup white grape juice
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- A few drops peach-gold food coloring (optional)
- For the Mascarpone Cream Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp honey
- For the Honey Glaze:
- 1/4 cup honey
- 2 tbsp peach preserves
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh peach slices
- White chocolate shards
- Edible gold flakes
- Edible pearl dust
- Crushed pistachios
Instructions
- Combine peach nectar, water, white grape juice, sugar, agar-agar powder, lemon juice, vanilla extract, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into cube-shaped silicone molds, coating the sides and filling halfway. Refrigerate until partially set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and honey until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe mascarpone cream into the center of each partially set cube shell. Cover with remaining peach mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the cubes onto a chilled serving plate.
- Warm honey, peach preserves, water, and lemon juice until smooth and glossy. Allow to cool slightly while still pourable.
- Brush or drizzle the honey glaze over each cube to create a luminous glass-like finish.
- Garnish with fresh peach slices, white chocolate shards, edible gold flakes, pearl dust, and crushed pistachios.
- Serve thoroughly chilled for a delicate crystal dessert with a silky mascarpone center and golden peach aroma.
Nutrition
- Calories: 320
- Sugar: 35g
- Fat: 15g
- Carbohydrates: 41g
- Protein: 4g