Ingredients
Scale
- For the Strawberry Lemonade Crystal:
- 2 cups strawberry juice (fresh blended and strained)
- 1 cup lemon juice (freshly squeezed)
- 3/4 cup sugar
- 2 cups water
- 2 1/2 tsp agar-agar powder
- 1 tsp lemon zest
- 1/2 tsp salt
- For the Cream Center:
- 1 cup heavy whipping cream
- 3 tbsp cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon curd
- For the Strawberry Layer Tint (optional swirl effect):
- 1/2 cup strawberry puree
- 1 tbsp honey
- For Garnish (optional):
- Fresh strawberry slices
- Lemon zest curls
- Edible flower petals
Instructions
- In a saucepan, combine strawberry juice, lemon juice, water, sugar, agar-agar, lemon zest, and salt. Heat while stirring until fully dissolved, then bring to a gentle simmer. Remove from heat and let slightly cool.
- Pour mixture into a shallow tray and refrigerate until fully set into a firm crystal jelly.
- In a bowl, whip heavy cream, cream cheese, powdered sugar, vanilla extract, and lemon curd until smooth and fluffy. Chill until ready to assemble.
- Prepare optional strawberry swirl by lightly mixing strawberry puree with honey for a glossy ribbon effect.
- Cut the set crystal jelly into thin butterfly shapes using a stencil or cutter.
- Assemble by sandwiching or piping a small amount of cream between two crystal butterfly pieces, allowing it to slightly show through the translucent layers.
- Lightly brush or drizzle strawberry puree swirl over selected areas for a marbled lemonade effect.
- Chill before serving to maintain structure and texture contrast.
Nutrition
- Calories: 210
- Sugar: 28g
- Fat: 8g
- Carbohydrates: 34g
- Protein: 2g