Blueberry Jasmine Crystal Hearts with Cream Center
Table of Contents
Blueberry Jasmine Crystal Hearts with Cream Center – A Showstopper Dessert
I still remember the first time I tasted a jasmine-infused dessert. It was in a tiny patisserie near the Tuileries Garden in Paris, during my pastry training. The delicate floral notes paired with fruit – it was love at first bite. Years later, back in my NYC kitchen, I started playing with that memory. I wanted to create something that felt both elegant and deeply comforting. That’s how this Blueberry Jasmine Crystal Hearts with Cream Center recipe was born. It’s a dessert that combines the floral fragrance of jasmine with the tart sweetness of blueberries, all encased in a shimmering crystal-clear glaze. This is not your everyday dessert – it’s a showstopper for Valentine’s Day, anniversaries, or any occasion that calls for something truly special. And today, I’m sharing every secret to making it at home.
Imagine slicing into a glossy, jewel-toned heart. The first thing you encounter is the crack of the crystal glaze, then a cloud of blueberry-jasmine mousse that melts on your tongue, and finally a luscious cream center that’s so silky it nearly floats. The biscuit base adds a buttery crunch. The jasmine – I use a high-quality extract or a concentrated tea – gives the mousse a whisper of floral tea that lifts the blueberries to something more sophisticated. My Moroccan roots taught me the power of floral notes in sweets; my French training taught me the precision to make them shine. The crystal glaze, inspired by Shanghai-style mirror cakes, gives a flawless, reflective finish that catches the light beautifully.
I know what you might be thinking: “This looks complicated.” Yes, it has several components, but I promise you can do it – even if you’ve never worked with gelatin before. I’ve streamlined the process so each step builds on the last, and I’ll guide you through every bloom, whip, and pour. I tested this recipe a dozen times to make sure the gelatin ratios are perfect, the mousse is light but stable, and the glaze sets to a brilliant high-gloss shine. Along the way, I discovered a common mistake (glaze too hot → it runs off) and a pro tip (a touch of edible luster dust makes the glaze truly magical). By the end of this post, you’ll be ready to create your own stunning crystal hearts.
Why This Blueberry Jasmine Crystal Hearts Recipe Is the Best
The Flavor Secret: Most floral desserts either scream “soap” or whisper “what flower?” I strike the perfect balance. The blueberry puree provides a bold, fruity backbone, while the jasmine extract (infused into the cream cheese base) adds a subtle perfumed note that dances on your palate without overwhelming. It’s the same principle I learned in Paris – let each ingredient sing its own part. The blueberry I buy from the Union Square Greenmarket in NYC, but frozen works just as well in the puree.
Perfected Texture: The mousse is a creamy, airy dream – thanks to whipped cream folded into a cream cheese and blueberry base. But the key is the gelatin: bloomed properly and dissolved into a little warm cream before mixing. This ensures the mousse sets firmly enough to unmold cleanly, yet stays silky on the palate. The cream center (mascarpone with a hint of vanilla) is frozen first so it remains distinct – like a secret treasure inside each heart. The crystal glaze, poured at precisely 90°F, coats the frozen mousse in a thin, crackling shell that holds its shape beautifully.
Foolproof & Fast: I know you’re busy. I live in NYC – I get it. This recipe is designed so you can spread the work over two days. Make the cream centers and the mousse one day, freeze overnight, then glaze the next day. The active time is only about 50 minutes. Plus, no oven needed – just a stovetop for the glaze. Even if you’re a beginner, my step-by-step instructions and visual cues will keep you on track. I’ve never had a batch fail, and you won’t either if you follow the temperatures and timing.
Blueberry Jasmine Mousse Ingredients
I source my ingredients from my local grocery store and sometimes from the Chelsea Market. The key is getting good-quality white chocolate for the glaze – I recommend Ghirardelli or Callebaut. The jasmine extract I order online, but you can also use strong jasmine tea. This ingredient list looks long, but each component is simple – trust me, the assembly is the fun part.
Ingredients List
- For the Biscuit Base: 1 cup digestive biscuits, finely crushed; 3 tbsp melted butter
- For the Cream Center: 3/4 cup mascarpone cheese; 2 tbsp powdered sugar; 1 tsp vanilla extract
- For the Blueberry Jasmine Mousse: 1 cup blueberry puree; 8 oz cream cheese, softened; 1 cup heavy cream; 1/2 cup granulated sugar; 1 tsp jasmine extract (or jasmine tea concentrate); 1 tsp vanilla extract; 2 tsp powdered gelatin; 3 tbsp cold water
- For the Crystal Glaze: 1 cup granulated sugar; 1/2 cup water; 1/2 cup sweetened condensed milk; 1 cup white chocolate, finely chopped; 1 tbsp powdered gelatin; 3 tbsp cold water; 1 tsp clear vanilla extract; 1 tsp edible pearl luster dust; 1 drop blue food coloring (optional)
- For Garnish (optional): Fresh blueberries; edible jasmine flowers; white chocolate shavings
Ingredient Spotlight
Jasmine Extract: This is the star floral note. Look for a high-quality, food-grade jasmine extract (not essential oil). You can also make a concentrate by steeping 2 jasmine tea bags in 2 tbsp hot water for 15 minutes, then using that liquid. Taste before adding – some teas are stronger than others. If you use a tea concentrate, expect a slightly more delicate flavor and a hint of tea tannins.
Blueberry Puree: You can use fresh or frozen blueberries. To make puree, cook 1 1/2 cups blueberries with 2 tbsp sugar over medium heat until softened, then blend and strain to remove skins. Canned puree works too, but reduce sugar slightly. I always make extra and freeze it in ice cube trays for quick use.
White Chocolate: For the glaze, use a good-quality white chocolate with cocoa butter (not compound coating). The cocoa butter helps the glaze set with a glossy sheen. I prefer Callebaut or Lindt. Chop it finely so it melts evenly in the hot liquid.
Gelatin: This recipe uses powdered gelatin. It must be “bloomed” in cold water for 5 minutes before dissolving into warm liquid. Do not skip this step – it ensures a smooth, lump-free texture. If you need a vegetarian substitute, see the FAQ below.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Jasmine extract | Strong jasmine tea (2 bags steeped in 2 tbsp hot water) | Less intense floral, slight tannic note |
| Mascarpone for cream center | Full-fat cream cheese + 1 tbsp heavy cream | Slightly tangier, still creamy |
| Digestive biscuits | Graham crackers | Slightly sweeter, same crunch |
| Powdered gelatin | Agar-agar (1 tsp agar powder + 1 tbsp water, use same method) | More firm, less melt-in-mouth; different setting temperature |
How to Make Blueberry Jasmine Crystal Hearts — Step-by-Step
Don’t be intimidated – I break it into four simple phases: base, cream center, mousse, and glaze. The freezing steps do the heavy lifting for you.
Step 1: Prepare Biscuit Base
Mix the crushed digestive biscuits with melted butter until every crumb is moistened. Spoon about 1 tablespoon into each heart-shaped mold (or silicone mold) and press firmly with a small glass or your fingers to create a thin, even layer. Chill for 15 minutes while you prepare the cream center.
💡 Stella’s Pro Tip: Use a flat-bottomed shot glass to press the crumbs. It gives you even pressure and a perfectly flat base.
Step 2: Make Cream Center
In a small bowl, combine 3/4 cup mascarpone cheese, 2 tbsp powdered sugar, and 1 tsp vanilla extract. Stir until smooth and creamy. Spoon the mixture into small silicone hemispherical molds (or use a piping bag) – fill each about two-thirds full. Freeze for at least 1 hour, or until firm.
⚠️ Common Mistake to Avoid: Don’t overfill the cream center molds – they expand slightly when frozen. Leave a little room at the top.
Step 3: Bloom Gelatin for Mousse
In a small bowl, sprinkle 2 tsp of powdered gelatin over 3 tbsp cold water. Let it stand for 5 minutes – it will become a firm, jelly-like mass. This is called blooming and is essential for smooth dissolving.
💡 Stella’s Pro Tip: Always use cold water for blooming gelatin. Hot water can cause lumps that never dissolve properly.
Step 4: Make Mousse Base
In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Add 1 cup blueberry puree, 1/2 cup sugar, 1 tsp jasmine extract, and 1 tsp vanilla. Beat until fully combined and silky. Set aside.
⚠️ Common Mistake to Avoid: Cream cheese must be at room temperature – otherwise you’ll get lumps. Leave it out for 30 minutes before starting.
Step 5: Dissolve Gelatin into Cream
Warm about 3 tablespoons of the heavy cream (from the total 1 cup) in a small saucepan until just steaming – don’t boil. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Pour this into the blueberry-cream cheese mixture and mix well.
💡 Stella’s Pro Tip: If the gelatin doesn’t dissolve completely, gently reheat the cream while stirring – but keep it below 140°F to avoid killing the gelatin’s setting power.
Step 6: Whip and Fold Cream
In a separate chilled bowl, whip the remaining heavy cream (minus the 3 tbsp used above) until soft peaks form. Fold the whipped cream into the blueberry mixture in three additions, using a silicone spatula. Fold gently until no white streaks remain – you want a light, airy mousse.
⚠️ Common Mistake to Avoid: Don’t overmix when folding – you’ll deflate the cream. Use a gentle figure-eight motion and stop as soon as combined.
Step 7: Assemble Hearts
Take the chilled molds with the biscuit base from the fridge. Spoon or pipe the mousse halfway up each mold. Place one frozen cream center on top of the mousse in each mold (it should sink slightly). Then cover with remaining mousse, filling to the top. Smooth the surface with a small offset spatula. Freeze for at least 6 hours – preferably overnight.
💡 Stella’s Pro Tip: If your cream centers are too large for the molds, let them thaw for 2-3 minutes so you can press them in more easily.
Step 8: Make Crystal Glaze
In a small bowl, bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes. In a medium saucepan, combine 1 cup sugar, 1/2 cup water, and 1/2 cup sweetened condensed milk. Heat over medium heat, stirring, until the mixture is steaming and the sugar dissolves (about 4-5 minutes). Do not boil. Remove from heat and add the bloomed gelatin and 1 cup finely chopped white chocolate. Stir until completely melted and smooth. Then add 1 tsp clear vanilla extract, 1 tsp edible pearl luster dust, and 1 drop of blue food coloring. Use an immersion blender to emulsify – this gives the glaze its signature shine. Cool to 90°F (32°C).
⚠️ Common Mistake to Avoid: If the glaze is too hot (above 95°F), it will be too thin and run off the frozen heart, leaving a patchy coating. Use a thermometer.
Step 9: Glaze the Hearts
Remove the frozen hearts from the molds. Place each on a wire rack set over a baking sheet to catch drips. Pour the warm glaze evenly over each heart – start from the top center and let it flow down the sides. Tap the rack gently to help the glaze settle. Refrigerate for 30 minutes to set the glaze completely.
💡 Stella’s Pro Tip: For extra drama, reheat any leftover glaze, wait until it cools to 90°F again, and pour a second coat for an even thicker, shinier shell.
Step 10: Garnish and Serve
Transfer the glazed hearts to a serving plate. Garnish with fresh blueberries, edible jasmine flowers (if available), and white chocolate shavings. Serve immediately, or keep refrigerated for up to 6 hours. The hearts should be consumed within 24 hours for the best texture.
⚠️ Common Mistake to Avoid: Don’t let the glazed hearts sit at room temperature for more than 15 minutes – the glaze will become sticky and lose its high shine.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Mix & press biscuit base | 10 mins + 15 min chill | Firm, even layer in molds |
| 2 | Make cream center | 5 mins + 1 hr freeze | Spoon holds shape frozen |
| 3-6 | Mousse: bloom, mix, whip, fold | 15 mins | Light, airy, no lumps |
| 7 | Assemble & freeze | 10 mins + 6 hrs freeze | Firm to touch, no give |
| 8 | Make glaze & cool to 90°F | 10 mins + 10 min cooling | Glossy, smooth, no grains |
| 9 | Pour glaze over frozen hearts | 5 mins + 30 min chill | Smooth, even coating, no gaps |
| 10 | Garnish & serve | 5 mins | Stunning presentation |
Serving & Presentation
These crystal hearts are made to be the centerpiece of a romantic dinner or a fancy dessert table. I love serving them on a black slate board for contrast – the glossy blue hearts pop against the dark surface. Add a few fresh blueberries around the plate and a tiny edible jasmine flower on each heart. For a Parisian touch, dust a little powdered sugar on the plate – it mimics snow and makes the glaze shine even more. My husband always jokes that I learned presentation from the pâtissiers on Rue de Rivoli, and he’s not wrong.
Pair these with a light, dry champagne or a floral jasmine tea – the tea echoes the jasmine in the mousse. For a non-alcoholic option, a sparkling blueberry lemonade is lovely. If you’re serving a crowd, you can cut each heart in half to reveal the cream center – a real wow factor. Remember, the hearts are best enjoyed within 24 hours of glazing, so plan accordingly.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh fruit salad with raspberries | Bright acidity balances the richness |
| Sauce / Dip | Lemon curd or passion fruit sauce | Citrus cuts through the cream, adds complexity |
| Beverage | Brut champagne, jasmine iced tea, or sparkling blueberry lemonade | Champagne’s bubbles cleanse the palate; tea echoes jasmine; lemonade adds fruity punch |
| Garnish | Edible flowers (jasmine, viola), white chocolate curls, fresh mint | Visual appeal, fragrance, and textural contrast |
Make-Ahead, Storage & Reheating
This recipe is ideal for make-ahead entertaining. As a busy NYC food blogger, I often prepare the mousse-filled hearts and cream centers on a Saturday, freeze them, and glaze them just before my dinner party on Sunday. The glaze itself can be made a day ahead and gently reheated to 90°F. For refrigerator storage of the glazed hearts, keep them in an airtight container – they stay pristine for up to 8 hours, but texture best within 4 hours.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, on a flat plate | Up to 8 hours after glazing | Serve directly from fridge – no reheating needed. |
| Freezer | Wrap individual hearts in plastic wrap, then place in freezer bag | Unglazed hearts: up to 2 weeks | Glaze after thawing? Not recommended – glaze only when frozen. But if already glazed, thaw overnight in fridge. |
| Make-Ahead | Assembled hearts (unglazed) in molds, sealed | Freeze up to 2 weeks; glaze day of serving | Remove from molds just before glazing; keep frozen. |
If you need to reheat the glaze, place the container in a bowl of warm water and stir until it reaches 90°F again. Do not microwave – it can overheat and separate. The hearts themselves should never be reheated; the mousse and glaze are designed to be served cold. Enjoy them straight from the refrigerator.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Rose & Raspberry | Swap blueberry puree for raspberry, jasmine for rose water | Valentine’s Day, Persian-inspired | Same |
| Dark Chocolate Twist | Add 3 oz melted dark chocolate to mousse; replace jasmine with orange zest | Chocolate lovers | Same |
| Dairy-Free Version | Use coconut cream instead of heavy cream, vegan cream cheese, and dairy-free white chocolate | Vegan or lactose-intolerant guests | More challenging – adjust gelatin |
Rose & Raspberry Variation
This is my nod to Moroccan floral desserts – my mother often made a rose-scented milk pudding. For this variation, use 1 cup raspberry puree (strained) and replace the jasmine extract with 1 tsp rose water. The glaze can stay clear or you can add a drop of pink food coloring. The flavor is bright, perfumed, and absolutely romantic.
Dairy-Free Version
To make this dairy-free, use full-fat coconut cream (chilled and whipped) instead of heavy cream. Choose a vegan cream cheese from brands like Kite Hill or Violife. For the glaze, use a dairy-free white chocolate (Look for one with cocoa butter – they set better). Gelatin can be replaced with agar-agar (see substitution table). The texture will be slightly firmer but still delicious. I tested this for a friend with dairy sensitivity – she gave it a 10!
Seasonal Mango-Lime Twist
When summer hits, I swap blueberry for mango puree and add lime zest to the cream center. Replace jasmine with a pinch of cardamom – that’s a flavor combo I picked up from a spice shop in the East Village. The glaze can stay clear or take a drop of yellow coloring. Perfect for a tropical-themed party.
How do you make blueberry jasmine crystal hearts with a creamy center at home?
To make these crystal hearts, you’ll first prepare a biscuit base by pressing crushed digestive biscuits with melted butter into heart molds. Then make a mascarpone cream center and freeze it. Bloom gelatin and blend it with cream cheese, blueberry puree, sugar, jasmine extract, and whipped cream to create the mousse. Assemble by filling molds halfway with mousse, adding a frozen cream center, then covering with more mousse. Freeze for at least 6 hours. Prepare the crystal glaze by heating sugar, water, condensed milk, and white chocolate with gelatin. Cool to 90°F, then pour over the frozen hearts. Refrigerate 30 minutes before serving. Garnish with fresh blueberries and edible jasmine flowers.
What is the best substitute for gelatin in blueberry jasmine crystal hearts?
The best gelatin substitute is agar-agar powder derived from seaweed. Use 1 teaspoon agar powder bloomed in 1 tablespoon cold water, then dissolved into the warm liquid as you would with gelatin. However, note that agar sets at a higher temperature and creates a firmer, less creamy texture in the mousse. For the glaze, agar can work, but the setting time is shorter – you must pour the glaze while it’s still warm (around 120°F) and it will set almost immediately. The finish will be less glossy but still clear. If you use agar, I recommend testing a small batch first. For a vegan option, you can also use pectin but the results are less reliable for the mirror effect.
How long does it take for the crystal hearts to set properly?
The unglazed hearts need a minimum of 6 hours in the freezer to become completely firm. Ideally, freeze them overnight – 12 hours is perfect. The cream center must be frozen separately for at least 1 hour before assembly. The glaze sets in the refrigerator after pouring in about 30 minutes. If you try to cut the freezing time short, the mousse may collapse when you unmold it, or the glaze may not adhere properly. Patience is key – I learned that the hard way when I rushed a batch for a party! For best results, plan at least one full day for the process and do the glazing just before serving.
Can you prepare blueberry jasmine crystal hearts with cream center ahead of time for a party?
Absolutely! This recipe is made for entertaining. You can prepare the assembled, unglazed hearts up to 2 weeks in advance and keep them frozen in an airtight container. On the day of your party, simply make the glaze, cool it to 90°F, pour over the frozen hearts, and refrigerate for 30 minutes. That’s it! The glaze itself can also be made a day ahead – store it in the fridge and gently reheat to 90°F before using. I recommend glazing no more than 8 hours before serving, as the glaze can start to absorb moisture from the air over time. For larger parties, I sometimes make double batches – they always wow the guests.
Why is my crystal glaze not shiny or turning cloudy?
A cloudy glaze is usually caused by one of three issues: The glaze was too hot when poured (above 95°F) causing it to melt the mousse and lose clarity; the white chocolate wasn’t properly emulsified (use an immersion blender); or the glaze was stored too long before use. To fix, ensure you cool the glaze to exactly 90°F using a thermometer. Always use fresh, high-quality white chocolate with real cocoa butter. If you’re making the glaze ahead, reheat it gently over a double boiler until just warm, then blend again with an immersion blender to bring back the gloss. Adding a pinch of edible pearl luster dust also helps boost the shine.
Can I use frozen blueberries for the puree?
Yes, frozen blueberries work perfectly for the puree. In fact, frozen berries are often sweeter and more flavorful because they’re picked at peak ripeness. Simply thaw 1 1/2 cups frozen blueberries, then cook them with 2 tablespoons sugar over medium heat until softened, about 5 minutes. Blend and strain through a fine-mesh sieve to remove skins. If the puree is too thin, cook it down a little longer to thicken. The resulting puree will be slightly darker in color but the flavor is bold. I use frozen blueberries all winter long when fresh ones are expensive at the store.
What mold shape should I use – do I need special heart molds?
You can use any silicone heart-shaped mold – the ones commonly sold for Valentine’s Day baking work great. I use a 3-inch heart silicone mold that holds about 1/2 cup of mousse. If you don’t have heart molds, you can use round hemispheres or even small loaf pans, but the hearts are what make these so special. For a professional look, use individual molds with a capacity of at least 4 ounces. Make sure the molds are silicone for easy unmolding. Lightly grease them with a flavorless oil if you’re worried about sticking, but silicone usually releases easily.
How do I unmold the frozen hearts without breaking them?
To safely unmold the frozen hearts, remove the mold from the freezer and let it sit at room temperature for 2-3 minutes – just until the edges start to soften slightly. Gently flex the silicone mold outward from the heart, working around the entire shape. If the heart doesn’t release easily, dip the bottom of the mold in warm water for 5 seconds. Never pry with a knife – it will damage the surface. Once unmolded, place the frozen heart directly on a wire rack for glazing. If you’re not glazing immediately, return them to the freezer on a baking sheet.
Can I make this without a thermometer for the glaze?
While I strongly recommend using a kitchen thermometer for the glaze, you can estimate if you have experience working with sugar. The glaze should be warm to the touch but not hot – think of a very warm bath. If you dip a clean finger in, it should feel comfortably warm, not burning. The mixture should flow like thick syrup but not be runny. However, I must warn you: without a thermometer, the success rate is lower. The ideal temperature range is narrow (88-92°F). I bought a simple digital thermometer for $10 and it’s been a game-changer for all my glazes. If you plan to make this often, invest in one.
What if I don’t have digestive biscuits – what can I use for the base?
Graham crackers are the best substitute for digestive biscuits in the US. They are very similar in texture and sweetness – use the same quantity (1 cup finely crushed). Shortbread cookies also work well but will be a bit buttery and sweeter. If you’re gluten-free, use gluten-free graham crackers or crushed gluten-free shortbread. The base is meant to be thin and crunchy, so avoid anything too soft like vanilla wafers. I’ve even used crushed amaretti cookies for an Italian twist – they add a lovely almond note that pairs nicely with the blueberry and jasmine.
Share Your Version!
I absolutely love seeing readers bring their own spin to my recipes. Have you made these Blueberry Jasmine Crystal Hearts with Cream Center? Did you try a different berry or flower extract? Leave a star rating and a comment below – your feedback helps other home cooks feel confident to try it. If you share a photo on Instagram or Pinterest, please tag @leosfoods so I can see your masterpiece. And here’s a question I’m really curious about: What occasion would you serve these beautiful hearts for? A Valentine’s date, a birthday, or just because? Let me know in the comments!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Blueberry Jasmine Crystal Hearts with Cream Center
- Yield: 8 1x
Ingredients
- For the Blueberry Jasmine Mousse:
- 1 cup blueberry puree
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp jasmine extract or jasmine tea concentrate
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
- For the Cream Center:
- 3/4 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Biscuit Base:
- 1 cup digestive biscuits, finely crushed
- 3 tbsp melted butter
- For the Crystal Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 1 cup white chocolate, finely chopped
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 1 tsp clear vanilla extract
- 1 tsp edible pearl luster dust
- 1 drop blue food coloring
- For Garnish (optional):
- Fresh blueberries
- Edible jasmine flowers
- White chocolate shavings
Instructions
- 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as a thin base layer. Chill for 15 minutes.
- 2. Combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- 3. Spoon into small silicone inserts and freeze until firm.
- 4. Bloom gelatin for the mousse in cold water for 5 minutes.
- 5. Beat cream cheese, blueberry puree, sugar, jasmine extract, and vanilla until smooth.
- 6. Warm a small portion of cream and dissolve gelatin, then mix into the blueberry mixture.
- 7. Whip remaining cream to soft peaks and fold into the mixture.
- 8. Fill heart molds halfway with mousse.
- 9. Place a frozen cream center into each mold.
- 10. Cover with remaining mousse and smooth the tops.
- 11. Freeze for at least 6 hours or until completely firm.
- 12. Bloom gelatin for the glaze in cold water.
- 13. Heat sugar, water, and condensed milk until steaming.
- 14. Remove from heat and stir in gelatin and white chocolate until smooth.
- 15. Add vanilla extract, pearl luster dust, and blue food coloring.
- 16. Blend until glossy and smooth.
- 17. Cool glaze to about 90°F (32°C).
- 18. Unmold frozen hearts and place on a wire rack.
- 19. Pour the crystal glaze evenly over each heart until fully coated.
- 20. Refrigerate for 30 minutes before serving.
- 21. Garnish with fresh blueberries, jasmine flowers, and white chocolate shavings.
Nutrition
- Calories: 350
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 39g
- Protein: 4g
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