Ingredients
Scale
- For the Ruby Strawberry Jewel Bows:
- 2 cups strawberry puree, strained
- 1 cup strawberry 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 Whipped Cheesecake Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp sour cream
- For the Strawberry Glaze:
- 1/4 cup strawberry preserves
- 1 tbsp honey
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh strawberry slices
- Edible pearl dust
- Fresh mint leaves
Instructions
- Combine strawberry puree, strawberry 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 bow-shaped silicone molds and refrigerate until fully set and crystal clear.
- Beat cream cheese, heavy whipping cream, powdered sugar, vanilla extract, and sour cream until light and fluffy. Transfer to a piping bag and chill.
- Carefully unmold the ruby jewel bows and create a small cavity in the center knot area of each bow.
- Pipe the whipped cheesecake filling into the center, creating a soft creamy core.
- Warm strawberry preserves, honey, and lemon juice until smooth and glossy. Allow to cool slightly.
- Brush the bows with the glaze for a sparkling gemstone finish.
- Garnish with fresh strawberry slices, edible pearl dust, and mint leaves. Serve thoroughly chilled.
- Method: Dessert
Nutrition
- Calories: 270
- Sugar: 29g
- Fat: 14g
- Carbohydrates: 34g
- Protein: 4g