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Lemon Vanilla Diamond Jewels

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Delicate lemon vanilla diamond-shaped desserts with a creamy center and a shimmering mirror glaze.

Ingredients

Scale
  • For the Lemon Vanilla Diamond Shells:
  • 1 1/2 cups lemon curd
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp fresh lemon juice
  • Pinch of salt
  • For the Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Crystal Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tbsp fresh lemon juice
  • 1/2 tsp edible pearl luster dust
  • Yellow food coloring, as needed
  • For Garnish (optional):
  • 1 tbsp candied lemon peel, finely chopped
  • 1 tbsp white chocolate shards
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat lemon curd, heavy cream, sugar, vanilla bean paste, lemon juice, and salt until warm and smooth.
  3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Pour a thin layer of the lemon vanilla mixture into diamond-shaped silicone molds, coating the sides evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  7. Fill each mold with the vanilla cream center, leaving a small border around the edges.
  8. Cover with the remaining lemon vanilla mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the crystal mirror glaze, bloom gelatin in cold water for 5 minutes.
  11. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  12. Pour over white chocolate and whisk until smooth and glossy.
  13. Add lemon juice, pearl luster dust, and yellow food coloring until a sparkling crystal finish is achieved.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen diamond jewels and place on a wire rack.
  16. Pour the crystal mirror glaze evenly over each jewel, allowing excess glaze to drip away.
  17. Let the coating set before transferring to serving plates.
  18. Finish with candied lemon peel, white chocolate shards, and edible silver flakes.
  19. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/lemon-vanilla-diamond-jewels-recipe/