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Blueberry Jasmine Crystal Hearts with Cream Center

  • Yield: 8 1x

Ingredients

Scale
  • 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. 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, blueberry puree, sugar, jasmine extract, and vanilla until smooth.
  6. 6. Warm a small portion of cream and dissolve gelatin, then mix into the blueberry mixture.
  7. 7. Whip remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill heart molds halfway with mousse.
  9. 9. Place a frozen cream center into each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract, pearl luster dust, and blue food coloring.
  16. 16. Blend until glossy and smooth.
  17. 17. Cool glaze to about 90°F (32°C).
  18. 18. Unmold frozen hearts and place on a wire rack.
  19. 19. Pour the crystal glaze evenly over each heart until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with fresh blueberries, jasmine flowers, and white chocolate shavings.
  • Author: Chef Stella

Nutrition

  • Calories: 350
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 39g
  • Protein: 4g