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Crystal Peach Vanilla Prism Bombs with Shiny Shell

Crystal Peach Vanilla Prism Bombs with Shiny Shell

  • Yield: 6 1x

Ingredients

Scale
  • For the Peach Prism Shells:
  • 2 cups peach puree
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Vanilla Cream Core:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Shiny Crystal Shell Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • For Garnish (optional):
  • 1 tbsp white chocolate shavings
  • 1 tsp crushed freeze-dried peaches
  • Fresh mint leaves

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat peach puree, coconut milk, sugar, salt, lemon juice, and vanilla extract until warm and smooth. Stir in bloomed gelatin until fully dissolved.
  3. Pour a thin layer of the peach mixture into silicone prism molds, coating the sides evenly. Chill until partially set.
  4. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light, fluffy, and stable.
  5. Fill each shell with the vanilla cream core, leaving a small gap at the top.
  6. Seal with remaining peach mixture and refrigerate until fully firm.
  7. Bloom gelatin for the glaze in cold water for 5 minutes.
  8. Heat sugar, water, and corn syrup until clear and fully dissolved. Remove from heat and stir in gelatin, vanilla extract, and coconut oil until glossy.
  9. Allow glaze to cool slightly until thick but pourable.
  10. Unmold frozen prism bombs and place on a wire rack. Pour the shiny glaze evenly over each piece.
  11. Let excess drip off and set before serving.
  12. Finish with white chocolate shavings, freeze-dried peach crumbs, and fresh mint leaves.
  13. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 27g
  • Fat: 23g
  • Carbohydrates: 34g
  • Protein: 5g