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Amethyst Blackberry Geode Hearts

Amethyst Blackberry Geode Hearts are stunning heart-shaped desserts with a blackberry geode shell, creamy mascarpone center, and shimmering amethyst glaze, garnished with blackberry crystals and silver flakes.

  • Total Time: 4 hours 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • For the Blackberry Geode Heart Shells:
  • 2 cups blackberry 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 Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Amethyst 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 blackberry puree
  • 1/2 tsp edible pearl luster dust
  • Purple food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp crushed blackberry crystals (or rock candy)
  • 1 tbsp freeze-dried blackberry crumbs
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat blackberry 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 heart-shaped silicone molds, coating the sides evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  7. Fill each mold with the cream center, leaving a small border around the edges.
  8. Cover with the remaining blackberry mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the 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 and glossy.
  13. Add blackberry puree, pearl luster dust, and purple food coloring until a deep amethyst shine forms.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen hearts and place on a wire rack.
  16. Pour the amethyst crystal glaze evenly over each heart, allowing excess glaze to drip away.
  17. Sprinkle selected areas with crushed blackberry crystals to create a geode effect.
  18. Transfer to serving plates and chill briefly before serving.
  19. Finish with freeze-dried blackberry crumbs and edible silver flakes.
  20. Serve chilled.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 430
  • Sugar: 32g
  • Fat: 29g
  • Carbohydrates: 38g
  • Protein: 6g