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Mango Raspberry Silk Hearts with Sunset Mirror Finish

Delicate heart-shaped mousse cakes with a creamy mango-raspberry silk filling, a tangy raspberry center, crunchy biscuit base, and a stunning sunset mirror glaze.

  • Total Time: 7 hours (includes freezing)
  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Raspberry Silk Mousse:
  • 1 cup mango puree
  • 3/4 cup raspberry puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Raspberry Center:
  • 3/4 cup raspberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Sunset Mirror Finish:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2 drops orange food coloring
  • 1 drop pink food coloring
  • 1 drop yellow food coloring
  • For Garnish (optional):
  • Fresh raspberries
  • Mango cubes
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as a base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the raspberry center in cold water for 5 minutes.
  3. 3. Heat raspberry puree, sugar, and lemon juice until warm.
  4. 4. Stir in gelatin until dissolved and pour into small inserts. Freeze until firm.
  5. 5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, mango puree, raspberry puree, sugar, and vanilla extract until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then mix into the fruit mixture.
  8. 8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. 9. Fill heart molds halfway with mousse.
  10. 10. Place a frozen raspberry center into each mold.
  11. 11. Cover with remaining mousse and smooth the tops.
  12. 12. Freeze for at least 6 hours until completely firm.
  13. 13. Bloom gelatin for the mirror finish in cold water.
  14. 14. Heat sugar, water, and condensed milk until steaming.
  15. 15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. 16. Divide glaze into portions and tint with orange, pink, and yellow food coloring.
  17. 17. Swirl colors lightly together for a sunset effect.
  18. 18. Cool glaze to about 90°F (32°C).
  19. 19. Unmold frozen hearts and place on a wire rack.
  20. 20. Pour the sunset mirror finish evenly over each heart until fully coated.
  21. 21. Refrigerate for 30 minutes before serving.
  22. 22. Garnish with fresh raspberries, mango cubes, and edible gold flakes.

Notes

The mousse needs at least 6 hours to freeze solid before glazing. The mirror glaze should be used at 90°F for best coverage. Garnish is optional but adds elegance.

  • Author: Chef Stella
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: Dessert

Nutrition

  • Calories: 350
  • Sugar: 35g
  • Fat: 19g
  • Carbohydrates: 40g
  • Protein: 4g