Ingredients
Scale
- For the Sapphire Blueberry Crystal Hearts:
- 2 cups blueberry juice
- 1 cup blueberry puree, strained
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Coconut Dream Center:
- 8 oz mascarpone cheese
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp finely shredded coconut
- For the Crystal Coating:
- 1/4 cup blueberry preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh blueberries
- Toasted coconut flakes
- Edible silver dust
Instructions
- Combine blueberry juice, blueberry puree, 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 heart-shaped silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip mascarpone cheese, coconut cream, powdered sugar, vanilla bean paste, and shredded coconut until smooth, fluffy, and airy. Transfer to a piping bag.
- Pipe a small mound of coconut dream filling into the center of each partially set heart. Cover with the remaining blueberry mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the hearts onto a chilled serving platter.
- Warm blueberry preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the crystal coating over each heart to create a sparkling sapphire-like finish.
- Garnish with fresh blueberries, toasted coconut flakes, and a delicate dusting of edible silver dust. Serve thoroughly chilled.
Nutrition
- Calories: 290
- Sugar: 32g
- Fat: 15g
- Carbohydrates: 37g
- Protein: 3g