Ingredients
Scale
- For the Golden Pineapple Crystal Pyramids:
- 2 cups pineapple juice
- 1 cup pineapple puree, strained
- 1 1/2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lime juice
- 1/4 tsp salt
- For the Vanilla Cheesecake Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp sweetened condensed milk
- For the Crystal Glaze:
- 1/4 cup pineapple preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lime juice
- For Garnish (optional):
- Small pineapple cubes
- White chocolate curls
- Edible gold dust
Instructions
- Combine pineapple juice, pineapple puree, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into pyramid-shaped silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream 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 cheesecake filling into the center of each partially set pyramid. Cover with the remaining pineapple mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the pyramids onto a chilled serving platter.
- Warm pineapple preserves, honey, water, and lime juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the crystal glaze over each pyramid to create a luminous golden finish.
- Garnish with pineapple cubes, white chocolate curls, and a light dusting of edible gold dust. Serve thoroughly chilled.
Nutrition
- Calories: 285
- Sugar: 31g
- Fat: 15g
- Carbohydrates: 36g
- Protein: 4g