Ingredients
Scale
- For the Mango Lychee Rose Gold Blossoms:
- 2 cups mango puree, strained
- 1 cup lychee juice
- 2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1 tsp rose water
- 1/4 tsp salt
- For the Cream Heart:
- 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 Rose Gold Glaze:
- 1/4 cup mango preserves
- 1 tbsp lychee syrup
- 1 tbsp honey
- 1/2 tsp rose water
- For Garnish (optional):
- Fresh mango cubes
- Edible rose petals
- Edible gold dust
Instructions
- Combine mango puree, lychee juice, water, sugar, agar-agar powder, lemon juice, rose water, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into blossom-shaped silicone molds and refrigerate until fully set and translucent.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and honey until light, smooth, and fluffy. Chill until ready to use.
- Carefully unmold the rose gold blossoms and create a small cavity in the center of each flower.
- Pipe the cream filling into the center, forming a soft heart-shaped mound.
- Warm mango preserves, lychee syrup, honey, and rose water until smooth and glossy. Allow to cool slightly.
- Brush the blossoms with the glaze for a luminous rose-gold finish.
- Garnish with fresh mango cubes, edible rose petals, and a light dusting of edible gold dust. Serve thoroughly chilled.
Notes
Serves 6. Nutritional information provided per serving.
Nutrition
- Calories: 275
- Sugar: 29g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 3g