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Blueberry Lemon Velvet Hearts with Icy Crystal Coating

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Velvet Mousse:
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Lemon Curd Core:
  • 3/4 cup lemon curd
  • 1 tsp lemon zest
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Icy Crystal Coating:
  • 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
  • 1–2 drops blue food coloring (optional)
  • For Garnish (optional):
  • Fresh blueberries
  • Lemon zest curls
  • Edible sugar crystals

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as the base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for mousse in cold water for 5 minutes.
  3. 3. Cook blueberries with sugar over medium heat until softened, then blend and strain into a smooth puree.
  4. 4. Warm a small portion of cream, dissolve gelatin, then mix into blueberry puree.
  5. 5. Beat cream cheese, vanilla, lemon juice, and lemon zest until smooth.
  6. 6. Whip heavy cream to soft peaks and fold into blueberry mixture.
  7. 7. Fill molds halfway with mousse, add a small spoon of lemon curd core, then cover with remaining mousse.
  8. 8. Freeze for at least 6 hours until fully set.
  9. 9. Bloom gelatin for coating in cold water.
  10. 10. Heat sugar, water, and condensed milk until steaming (do not boil).
  11. 11. Remove from heat and add white chocolate and gelatin, stirring until smooth.
  12. 12. Blend in vanilla and optional blue coloring until glossy and fluid.
  13. 13. Cool glaze to about 90°F (32°C).
  14. 14. Unmold frozen hearts and place on a rack.
  15. 15. Pour icy crystal coating evenly over hearts until fully coated.
  16. 16. Chill for 30 minutes before serving.
  17. 17. Garnish with blueberries, lemon zest, and sugar crystals.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 33 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 4 g