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Aurora Lemon Blueberry Crystal Bombs with Cream Core

Aurora Lemon Blueberry Crystal Bombs with Cream Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Crystal Sugar Shell:
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/2 tsp lemon extract
  • 1/4 tsp blue spirulina powder (for natural color)
  • 1 tbsp corn syrup
  • For the Cream Core:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • For the Blueberry Layer:
  • 1 cup fresh blueberries
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Lemon zest
  • Freeze-dried blueberry dust

Instructions

  1. 1. In a saucepan, combine sugar, water, and corn syrup and heat until the mixture reaches a hard crack stage (300°F / 150°C).
  2. 2. Remove from heat and stir in lemon extract and blue spirulina powder until evenly colored.
  3. 3. Carefully pour into a lined tray and allow to cool until brittle.
  4. 4. In a bowl, beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and fluffy.
  5. 5. Cook blueberries with sugar and lemon juice for 3–5 minutes until slightly jammy, then cool completely.
  6. 6. Crush the cooled sugar sheet into large crystal-like shards.
  7. 7. Fill molds or small domes with a layer of cream filling.
  8. 8. Add a small spoon of blueberry mixture in the center.
  9. 9. Seal with more cream filling and freeze briefly to firm.
  10. 10. Coat the outside with crushed crystal sugar shards, pressing gently to adhere.
  11. 11. Chill until ready to serve.
  12. 12. Garnish with lemon zest and freeze-dried blueberry dust if desired.
  • Author: Chef Stella

Nutrition

  • Calories: 260
  • Sugar: 36 g
  • Fat: 10 g
  • Carbohydrates: 42 g
  • Protein: 3 g