Ingredients
Scale
- For the Raspberry Lemon Shells:
- 1 1/2 cups raspberry puree
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/3 cup granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 1/4 cup water
- For the Lemon Cream Center:
- 1 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp lemon curd
- 1 tsp vanilla extract
- For the Crystal Glass Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1/2 tsp clear lemon extract
- For Garnish (optional):
- 1 tbsp freeze-dried raspberry crumbs
- 1 tsp finely grated lemon zest
- Fresh raspberries
Instructions
- Bloom 2 tsp gelatin in 2 tbsp cold water and let stand for 5 minutes.
- Heat raspberry puree, lemon juice, lemon zest, sugar, and water until warm. Stir in the bloomed gelatin until fully dissolved.
- Pour a thin layer of the raspberry mixture into sphere molds, coating the sides evenly. Refrigerate until firm.
- Whip mascarpone, heavy cream, powdered sugar, lemon curd, and vanilla extract until light and fluffy.
- Fill each shell with the lemon cream mixture, leaving a small gap at the top.
- Seal with the remaining raspberry mixture and chill until completely set.
- Bloom 1 tbsp gelatin in 3 tbsp cold water for the glaze.
- Heat sugar, water, and corn syrup until dissolved and clear. Remove from heat and stir in the bloomed gelatin and lemon extract.
- Allow the glaze to cool until slightly thickened but still pourable.
- Unmold the frozen bombs and place them on a wire rack. Pour the clear glaze evenly over each bomb to create a glass-like finish.
- Allow the glaze to set before transferring to serving plates.
- Garnish with freeze-dried raspberry crumbs, lemon zest, and fresh raspberries. Serve chilled.
Nutrition
- Calories: 365
- Sugar: 41g
- Fat: 19g
- Carbohydrates: 47g
- Protein: 4g