Ingredients
Scale
- For the Golden Honey Pear Crystal Domes:
- 2 cups pear juice
- 1 cup pear puree, strained
- 1 1/2 cups water
- 3/4 cup honey
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Pear Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp pear puree
- For the Molten Vanilla Core:
- 1/4 cup sweetened condensed milk
- 2 tbsp heavy cream
- 1 tsp vanilla bean paste
- 1 tbsp honey
- For Garnish (optional):
- Thin pear slices
- Crushed honey-roasted almonds
- Edible gold dust
Instructions
- Combine pear juice, pear puree, water, honey, 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 dome-shaped silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and pear puree until smooth and fluffy. Transfer to a piping bag.
- Whisk together sweetened condensed milk, heavy cream, vanilla bean paste, and honey to create the molten vanilla core. Chill until slightly thickened.
- Pipe a layer of cheesecake filling into the center of each partially set dome. Add a small spoonful of the molten vanilla core, then cover with more cheesecake filling.
- Pour the remaining pear mixture over the filling and refrigerate until fully set and crystal clear.
- Carefully unmold the domes onto a chilled serving platter.
- Garnish with thin pear slices, crushed honey-roasted almonds, and a light dusting of edible gold dust. Serve thoroughly chilled.
Nutrition
- Calories: 300
- Sugar: 33g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g