Ingredients
Scale
- For the Apricot Glass Bomb Shells:
- 2 cups apricot puree, strained
- 1 cup apricot nectar
- 2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Mascarpone Dream Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp honey
- For the Honey Glass Glaze:
- 1/4 cup apricot preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Thin apricot slices
- Edible gold dust
- Crushed pistachios
Instructions
- Combine apricot puree, apricot 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 sphere-shaped silicone molds, filling each cavity halfway. Refrigerate until slightly set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and honey until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a small amount of mascarpone filling into the center of each partially set sphere. Cover with the remaining apricot mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the dream bombs onto a serving platter.
- Warm apricot preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the honey glass glaze over each sphere for a luminous golden finish.
- Garnish with thin apricot slices, edible gold dust, and crushed pistachios. Serve thoroughly chilled.
Nutrition
- Calories: 275
- Sugar: 29g
- Fat: 14g
- Carbohydrates: 34g
- Protein: 3g