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Emerald Kiwi Pistachio Mirror Hearts with Cream Filling

  • Yield: 6 1x

Ingredients

Scale
  • For the Kiwi Pistachio Heart Shells:
  • 1 cup kiwi puree
  • 1/2 cup pistachio paste
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tsp lime juice
  • Pinch of salt
  • For the Cream Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Emerald Mirror 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
  • 1 tsp kiwi puree
  • Green food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp crushed pistachios
  • 1 tsp lime zest
  • White chocolate curls

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat kiwi puree, heavy cream, sugar, and salt until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
  3. Whisk in pistachio paste and lime juice until the mixture is glossy and evenly combined.
  4. Pour a thin layer of the mixture into heart-shaped silicone molds, coating the sides evenly. Chill until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  6. Fill the center of each heart with the cream filling, leaving a small border around the edges.
  7. Cover with the remaining kiwi-pistachio mixture and freeze for at least 4 hours until fully firm.
  8. For the mirror glaze, bloom gelatin in cold water for 5 minutes.
  9. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over white chocolate and mix until smooth and glossy. Add kiwi puree and green food coloring until emerald in tone.
  11. Allow glaze to cool until thick but pourable.
  12. Unmold frozen hearts and place on a wire rack. Pour the emerald mirror glaze evenly over each heart.
  13. Let excess drip off, then transfer to serving plates.
  14. Finish with crushed pistachios, lime zest, and white chocolate curls.
  15. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 445
  • Sugar: 33g
  • Fat: 31g
  • Carbohydrates: 38g
  • Protein: 6g