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Diamond Blood Orange Cardamom Geometric Hearts

  • Yield: 8 1x

Ingredients

Scale
  • For the Blood Orange Cardamom Filling:
  • 2 cups blood orange segments, finely chopped
  • 2 tbsp honey
  • 1 tbsp blood orange juice
  • 1/2 tsp ground cardamom
  • 1 tsp cornstarch
  • 2 tbsp water
  • For the Cream Cheese Velvet Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • For the Crystal Glaze:
  • 1 cup clear white grape juice
  • 1 tbsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 tbsp honey
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Blood orange zest curls
  • Edible sugar crystals
  • Thin citrus slices

Instructions

  1. Combine blood orange segments, honey, blood orange juice, cardamom, cornstarch, and water in a saucepan.
  2. Cook over medium heat until thickened and glossy. Cool completely.
  3. Beat cream cheese, powdered sugar, vanilla extract, and salt until smooth.
  4. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  5. Fill geometric heart molds halfway with the velvet cream layer.
  6. Add a spoonful of blood orange filling to the center of each mold.
  7. Cover with remaining cream mixture and smooth the tops.
  8. Freeze for at least 4–6 hours until firm.
  9. Bloom gelatin in cold water for 5 minutes.
  10. Warm white grape juice, honey, and lemon juice, then dissolve gelatin completely.
  11. Cool until slightly thick but pourable.
  12. Unmold the frozen hearts and place on a wire rack.
  13. Pour the crystal glaze evenly over each heart for a glass-like diamond finish.
  14. Allow glaze to set completely.
  15. Garnish with blood orange zest curls, edible sugar crystals, and citrus slices before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 255
  • Sugar: 23 g
  • Fat: 15 g
  • Carbohydrates: 27 g
  • Protein: 3 g