Ingredients
Scale
- For the Peach Raspberry Crystal Flamingos:
- 2 cups peach puree, strained
- 1 cup raspberry juice
- 2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Vanilla Mousse:
- 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 Raspberry Peach Glaze:
- 1/4 cup raspberry preserves
- 1 tbsp peach nectar
- 1 tbsp honey
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh raspberries
- Thin peach slices
- Edible pearl dust
Instructions
- Combine peach puree, raspberry juice, 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 flamingo-shaped silicone molds and refrigerate until fully set and translucent.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and honey until smooth, light, and fluffy. Chill until ready to use.
- Carefully unmold the crystal flamingos and create a small cavity in the center of each piece.
- Pipe the vanilla mousse into the center, forming a soft cloud-like filling.
- Warm raspberry preserves, peach nectar, honey, and lemon juice until smooth and glossy. Allow to cool slightly.
- Brush or drizzle the glaze over the flamingos for a shimmering crystal finish.
- Garnish with fresh raspberries, thin peach slices, and edible pearl dust. Serve thoroughly chilled.
Nutrition
- Calories: 265
- Sugar: 28g
- Fat: 13g
- Carbohydrates: 34g
- Protein: 3g