Ingredients
Scale
- For the Emerald Apple Crystal Shell:
- 2 cups green apple juice
- 1 cup apple puree, strained
- 1 1/2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Soft Cream Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp white chocolate, melted and cooled
- For the White Chocolate Mirror Glaze:
- 1/2 cup white chocolate, melted
- 2 tbsp heavy cream
- 1 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Thin green apple slices
- White chocolate curls
- Edible pearl dust
Instructions
- Combine green apple juice, apple puree, 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 sphere-shaped silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and cooled melted white chocolate until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a small mound of cream filling into the center of each partially set sphere. Cover with the remaining apple mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the bombs onto a chilled serving platter.
- Warm white chocolate, heavy cream, honey, water, and lemon juice gently until smooth and glossy. Stir until fully emulsified, then let cool slightly while remaining pourable.
- Brush or drizzle the mirror glaze over each bomb to create a luminous emerald glass finish.
- Garnish with thin green apple slices, white chocolate curls, and a light dusting of edible pearl dust. Serve thoroughly chilled.
Nutrition
- Calories: 295
- Sugar: 31g
- Fat: 16g
- Carbohydrates: 36g
- Protein: 4g