Ingredients
Scale
- For the Watermelon Berry Rose Quartz Bombs:
- 2 cups watermelon juice
- 1 cup mixed berry puree, strained
- 2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Vanilla Silk Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp sweetened condensed milk
- For the Berry Glaze:
- 1/4 cup mixed berry preserves
- 1 tbsp honey
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh berries
- Edible rose petals
- Edible pearl dust
Instructions
- Combine watermelon juice, mixed berry 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 sphere-shaped silicone molds, filling each cavity halfway. Refrigerate until slightly set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth, light, and fluffy. Transfer to a piping bag and chill.
- Pipe a small amount of vanilla silk filling into the center of each partially set sphere. Cover with the remaining watermelon berry mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the rose quartz bombs onto a serving platter.
- Warm mixed berry preserves, honey, and lemon juice until smooth and glossy. Allow to cool slightly.
- Brush or drizzle the berry glaze over the bombs for a sparkling gemstone finish.
- Garnish with fresh berries, edible rose petals, and a light dusting of edible pearl dust. Serve thoroughly chilled.
- Method: Dessert
Nutrition
- Calories: 265
- Sugar: 29g
- Fat: 14g
- Carbohydrates: 34g
- Protein: 3g