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Passionfruit Gold Crystal Cubes

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Ingredients

Scale
  • For the Passionfruit Cube Shells:
  • 2 cups passionfruit puree
  • 1/2 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lime juice
  • Pinch of salt
  • For the Coconut Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp coconut extract
  • For the Gold Crystal 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
  • 2 tbsp passionfruit puree
  • 1/2 tsp edible gold luster dust
  • 1/4 tsp edible pearl luster dust
  • Yellow food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp crushed golden rock candy crystals
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat passionfruit puree, coconut milk, sugar, lime juice, vanilla extract, 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 mixture into cube-shaped silicone molds, coating the sides evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and coconut extract until light and fluffy.
  7. Fill each mold with the coconut cream center, leaving a small border around the edges.
  8. Cover with the remaining passionfruit mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the 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 passionfruit puree, gold luster dust, pearl luster dust, and yellow food coloring until a brilliant crystal-gold finish is achieved.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen cubes and place on a wire rack.
  16. Pour the gold crystal glaze evenly over each cube, allowing excess glaze to drip away.
  17. Sprinkle with crushed golden rock candy crystals while the glaze is still tacky.
  18. Transfer to serving plates and allow the coating to set.
  19. Finish with toasted coconut flakes and edible gold flakes.
  20. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/passionfruit-gold-crystal-cubes/