Ingredients
Scale
- For the Diamond Raspberry Crystal Domes:
- 2 cups raspberry puree, strained
- 1 cup raspberry juice
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- For the Raspberry Cheesecake Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp raspberry puree
- 1 tsp vanilla bean paste
- For the Crystal Mirror Glaze:
- 1/4 cup raspberry preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp fresh lemon juice
- For Garnish (optional):
- Fresh raspberries
- White chocolate shards
- Edible silver dust
Instructions
- Combine raspberry puree, raspberry juice, water, sugar, agar-agar powder, lemon juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into diamond-shaped silicone dome molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, heavy whipping cream, powdered sugar, raspberry puree, and vanilla bean paste until smooth, creamy, and fluffy. Transfer to a piping bag.
- Pipe a generous mound of raspberry cheesecake filling into the center of each partially set dome. Cover with the remaining raspberry mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the domes onto a chilled serving platter.
- Warm raspberry preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the crystal mirror glaze over each dome to create a brilliant gemstone-like shine.
- Garnish with fresh raspberries, white chocolate shards, and a delicate dusting of edible silver dust. Serve thoroughly chilled.
Nutrition
- Calories: 295
- Sugar: 33g
- Fat: 15g
- Carbohydrates: 38g
- Protein: 4g