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Lemon Blueberry Silk Hearts with Crystal Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Blueberry Silk Hearts:
  • 1 cup fresh blueberries
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Blueberry Center:
  • 1/2 cup blueberry preserves
  • 1 tbsp lemon juice
  • For the Crystal Mirror Finish:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • Clear edible shimmer dust, as needed
  • For Garnish (optional):
  • Fresh blueberries
  • Thin lemon zest curls

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Stir together blueberry preserves and lemon juice. Set aside.
  3. 3. Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  4. 4. Melt the bloomed gelatin and mix into the cream cheese mixture.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Fold in the fresh blueberries.
  7. 7. Fill heart molds halfway with the lemon blueberry mixture.
  8. 8. Add a small spoonful of blueberry center to each mold and cover with remaining mixture.
  9. 9. Freeze for at least 4 hours until completely firm.
  10. 10. Bloom gelatin for the mirror finish.
  11. 11. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  12. 12. Pour over white chocolate and stir until smooth and glossy.
  13. 13. Mix in clear edible shimmer dust.
  14. 14. Cool glaze to a pourable consistency.
  15. 15. Unmold frozen hearts and place on a wire rack.
  16. 16. Pour the crystal mirror finish evenly over each heart.
  17. 17. Garnish with fresh blueberries and lemon zest curls. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 25 g
  • Fat: 22 g
  • Carbohydrates: 29 g
  • Protein: 4 g