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Strawberry Vanilla Cream Pyramids with Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Center:
  • 2 cups strawberries, finely diced
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 2 tbsp water
  • For the Vanilla Cream Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • For the Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tbsp water
  • For Garnish (optional):
  • Fresh strawberry slices
  • White chocolate curls

Instructions

  1. Combine strawberries, honey, lemon juice, cornstarch, and water in a saucepan.
  2. Cook over medium heat until thick and glossy. Cool completely.
  3. Beat cream cheese, powdered sugar, vanilla bean paste, and salt until smooth.
  4. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  5. Fill pyramid molds halfway with vanilla cream.
  6. Add a spoonful of strawberry filling to the center of each mold.
  7. Cover with remaining vanilla cream and smooth the tops.
  8. Freeze for at least 4 hours until completely firm.
  9. Melt white chocolate with sweetened condensed milk, coconut oil, and water until smooth and shiny.
  10. Allow the glaze to cool slightly while remaining pourable.
  11. Unmold the frozen pyramids and place on a wire rack.
  12. Pour the mirror glaze evenly over each pyramid.
  13. Let the glaze set completely before serving.
  14. Garnish with strawberry slices and white chocolate curls.
  • Author: Chef Stella

Nutrition

  • Calories: 315
  • Sugar: 21 g
  • Fat: 23 g
  • Carbohydrates: 24 g
  • Protein: 4 g