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Rose Gold Strawberry Crystal Blossoms

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Ingredients

Scale
  • For the Strawberry Blossom Shells:
  • 2 cups strawberry puree
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Cream Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Rose 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
  • 1 tsp strawberry puree
  • 1/2 tsp edible gold luster dust
  • A few drops pink food coloring
  • For Garnish (optional):
  • 2 tbsp freeze-dried strawberry crumbs
  • 1 tbsp white chocolate curls
  • Edible rose petals

Instructions

  1. For the Strawberry Blossom Shells: Bloom gelatin in cold water for 5 minutes.
  2. Heat strawberry puree, heavy cream, sugar, lemon 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 into blossom-shaped silicone molds, coating the sides evenly.
  5. Chill until partially set.
  6. For the Cream Filling: Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  7. Fill each mold with the cream filling, leaving a small border around the edges.
  8. Cover with the remaining strawberry mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the Rose Gold Crystal 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.
  13. Add strawberry puree, pink food coloring, and edible gold luster dust until a glossy rose gold finish forms.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. To Assemble: Unmold the frozen blossoms and place on a wire rack.
  16. Pour the rose gold crystal glaze evenly over each blossom, allowing excess glaze to drip away.
  17. Let the coating set before transferring to serving plates.
  18. Finish with freeze-dried strawberry crumbs, white chocolate curls, and edible rose petals.
  19. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/rose-gold-strawberry-crystal-blossoms/