Ingredients
Scale
- For the Diamond Passionfruit Crystal Shell:
- 2 cups passionfruit juice
- 1 cup water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp fresh lime juice
- 1/4 tsp salt
- For the Passionfruit Cheesecake Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp passionfruit pulp
- 1 tsp vanilla bean paste
- For the Crystal Glass Finish:
- 1/4 cup passionfruit preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp fresh lime juice
- For Garnish (optional):
- Fresh passionfruit pulp
- White chocolate curls
- Edible silver dust
Instructions
- Combine passionfruit juice, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until the sugar dissolves and the mixture reaches a gentle simmer.
- Pour the mixture into diamond-shaped silicone molds, filling each cavity halfway. Refrigerate until lightly set.
- Whip cream cheese, heavy whipping cream, powdered sugar, passionfruit pulp, and vanilla bean paste until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a small amount of cheesecake filling into the center of each partially set mold. Cover with the remaining passionfruit mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the cheesecake bombs onto a chilled serving platter.
- Warm passionfruit preserves, honey, water, and lime juice in a small saucepan until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the crystal glaze over each bomb to create a sparkling glass-like finish.
- Garnish with fresh passionfruit pulp, white chocolate curls, and a light dusting of edible silver dust. Serve thoroughly chilled.
Nutrition
- Calories: 285
- Sugar: 31g
- Fat: 15g
- Carbohydrates: 36g
- Protein: 4g