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Strawberry Basil Scarlet Prism Jewels

Strawberry Basil Scarlet Prism Jewels

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Basil Scarlet Prisms:
  • 1 1/2 cups fresh strawberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 4 fresh basil leaves, finely minced
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Red gel food coloring, as needed
  • For the Strawberry Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp strawberry preserves
  • 1 tbsp powdered sugar
  • 2 tbsp heavy cream
  • For the Scarlet Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • Red gel food coloring, as needed
  • 1 tsp edible pearl shimmer dust
  • For Garnish (optional):
  • Tiny basil leaves
  • Freeze-dried strawberry crumbs
  • Edible gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, strawberry puree, basil, and vanilla extract until smooth.
  3. Melt the bloomed gelatin and stir into the strawberry mixture.
  4. Add a few drops of red gel food coloring to create a vibrant scarlet hue.
  5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. Combine mascarpone cheese, strawberry preserves, powdered sugar, and heavy cream until smooth.
  7. Fill prism-shaped molds halfway with the strawberry basil mixture.
  8. Add a spoonful of strawberry cream center into each mold.
  9. Cover with the remaining mixture and smooth the tops.
  10. Freeze for at least 5 hours or until completely firm.
  11. Bloom gelatin for the glaze.
  12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. Pour over white chocolate and mix until smooth and glossy.
  14. Stir in red food coloring and pearl shimmer dust until evenly incorporated.
  15. Allow the glaze to cool to a pourable consistency.
  16. Unmold frozen prisms and place on a wire rack.
  17. Pour the scarlet crystal glaze evenly over each prism.
  18. Garnish with tiny basil leaves, freeze-dried strawberry crumbs, and edible gold flakes.
  19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 26 g
  • Fat: 24 g
  • Carbohydrates: 30 g
  • Protein: 5 g