Ingredients
Scale
- For the Opal Peach Prism Domes:
- 2 cups peach puree, strained
- 1 cup peach 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 Cream Cloud Center:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp sweetened condensed milk
- For the Opal Mirror Glaze:
- 1/4 cup peach preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Thin peach slices
- White chocolate curls
- Edible pearl dust
Instructions
- Combine peach puree, peach 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 prism-shaped dome silicone molds, filling each cavity halfway. Refrigerate until slightly set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth and fluffy. Transfer to a piping bag.
- Pipe a small mound of cream filling into the center of each partially set dome. Cover with the remaining peach mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the prism domes onto a chilled serving platter.
- Warm peach preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the glaze over each dome to create a luminous opal-like finish.
- Garnish with thin peach slices, white chocolate curls, and a light dusting of edible pearl dust. Serve thoroughly chilled.
- Method: Dessert
Nutrition
- Calories: 280
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g