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Lemon Blueberry Prism Hearts with Crystal Finish

Lemon Blueberry Prism Hearts with Crystal Finish

  • Yield: 6 1x

Ingredients

Scale
  • For the Lemon Blueberry Cheesecake Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup blueberry puree, strained
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla bean paste
  • For the Blueberry Jewel Center:
  • 1/2 cup blueberry preserves
  • 1 tbsp blueberry puree
  • 1 tsp lemon juice
  • 1 tbsp white chocolate, melted
  • For the Vanilla Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 3 tbsp melted butter
  • For the Crystal Glaze:
  • 1/2 cup white grape juice
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp lemon juice
  • A drop of pale blue food coloring (optional)
  • Edible pearl shimmer dust
  • For Garnish (optional):
  • Fresh blueberries
  • Candied lemon peel
  • White chocolate shards
  • Edible silver flakes
  • Edible pearl dust

Instructions

  1. Combine blueberry preserves, blueberry puree, lemon juice, and melted white chocolate until smooth. Spoon into small silicone molds and freeze until firm to create the jewel center.
  2. Mix crushed vanilla wafer cookies with melted butter and press into heart-shaped prism bases sized to fit the molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, blueberry puree, lemon juice, lemon zest, and vanilla bean paste until smooth, airy, and mousse-like.
  4. Fill prism-heart silicone molds halfway with the mousse. Place a frozen blueberry jewel center into each mold and cover with the remaining mousse. Seal with the chilled cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the crystal glaze, combine white grape juice, water, sugar, agar-agar powder, lemon juice, optional food coloring, and pearl shimmer dust in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer. Allow to cool slightly until glossy and pourable.
  6. Unmold the frozen hearts and place them on a wire rack over a tray. Carefully pour the crystal glaze over each prism heart, creating a sparkling gemstone-like finish that highlights every facet.
  7. Transfer to serving plates and refrigerate for 15–20 minutes before serving.
  8. Garnish with fresh blueberries, candied lemon peel, white chocolate shards, edible silver flakes, and pearl dust.
  9. Serve chilled and slice through the silky lemon-blueberry cheesecake mousse to reveal the vibrant blueberry jewel center hidden inside.
  • Author: Chef Stella

Nutrition

  • Calories: 395
  • Sugar: 31g
  • Fat: 25g
  • Carbohydrates: 39g
  • Protein: 5g