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Emerald Kiwi Geode Cakes with Lime Cream

A stunning geode-inspired dessert featuring a bright kiwi mousse encasing a tangy lime cream center, finished with a glossy crystal glaze and edible shimmer.

  • Yield: 8 1x

Ingredients

Scale
  • For the Emerald Kiwi Geode Cakes:
  • 1 cup kiwi puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Green gel food coloring, as needed
  • For the Lime Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tbsp fresh lime juice
  • For the Crystal Geode Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible pearl shimmer dust
  • Green edible crystal sugar
  • For Garnish (optional):
  • Kiwi slices
  • Edible gold flakes
  • Lime zest curls

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, kiwi puree, lime juice, lime zest, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin and stir into the kiwi mixture.
  4. 4. Add a few drops of green gel food coloring for a vibrant emerald color.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine mascarpone cheese, heavy cream, powdered sugar, and lime juice until smooth.
  7. 7. Pipe small portions of the lime cream into mini molds and freeze until firm.
  8. 8. Fill geode-shaped molds halfway with the kiwi mixture.
  9. 9. Place a frozen lime cream center into each mold.
  10. 10. Cover with the remaining kiwi mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth and glossy.
  15. 15. Stir in pearl shimmer dust and allow the glaze to cool to a pourable consistency.
  16. 16. Unmold frozen cakes and place on a wire rack.
  17. 17. Pour the crystal glaze evenly over each cake.
  18. 18. Decorate one side with green edible crystal sugar to create a geode effect.
  19. 19. Garnish with kiwi slices, edible gold flakes, and lime zest curls.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 24 g
  • Fat: 24 g
  • Carbohydrates: 28 g
  • Protein: 5 g