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Cherry Ruby Geode Hearts

  • Yield: 6 1x

Ingredients

Scale
  • For the Cherry Heart Shells:
  • 2 cups cherry 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 Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Ruby 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 cherry puree
  • 1/2 tsp edible pearl luster dust
  • Red food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp crushed red rock candy crystals
  • 1 tbsp freeze-dried cherry crumbs
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat cherry 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 of the cherry mixture 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 vanilla cream center, leaving a small border around the edges.
  8. Cover with the remaining cherry mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the ruby 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 cherry puree, pearl luster dust, and red food coloring until a deep ruby shine is achieved.
  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 ruby glaze evenly over each heart, allowing excess glaze to drip away.
  17. Immediately sprinkle crushed red rock candy crystals onto selected areas to create a geode effect.
  18. Let the glaze set before transferring to serving plates.
  19. Finish with freeze-dried cherry crumbs and edible silver flakes.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Sugar: 33g
  • Fat: 29g
  • Carbohydrates: 39g
  • Protein: 6g