Ingredients
Scale
- For the Emerald Pear Crystal Hearts:
- 2 cups pear puree, strained
- 1 cup pear nectar
- 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 Pistachio Dream Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1/4 cup finely ground pistachios
- For the Gold Drizzle Core:
- 3 tbsp honey
- 1 tbsp sweetened condensed milk
- 1 tsp lemon juice
- For Garnish (optional):
- Crushed pistachios
- Thin pear slices
- Edible gold dust
Instructions
- Combine pear puree, pear nectar, 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 heart-shaped silicone molds, filling each cavity halfway. Refrigerate until slightly set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and ground pistachios until smooth and fluffy. Transfer to a piping bag.
- Mix honey, sweetened condensed milk, and lemon juice until smooth to create the gold drizzle core.
- Pipe a small amount of pistachio filling into the center of each partially set heart. Add a small spoonful of the gold drizzle core, then cover with more pistachio filling.
- Pour the remaining pear mixture over the filling and refrigerate until fully set and crystal clear.
- Carefully unmold the dream hearts onto a chilled serving platter.
- Garnish with crushed pistachios, thin pear slices, and a light dusting of edible gold dust. Serve thoroughly chilled.
Nutrition
- Calories: 290
- Sugar: 29g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g