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Tropical Passionfruit Silk Hearts with Champagne Finish

Elegant heart-shaped desserts with layers of passionfruit silk, mango-passionfruit center, and a champagne-infused white chocolate coating.

  • Yield: 8 1x

Ingredients

Scale
  • For the Tropical Passionfruit Silk Hearts:
  • 3/4 cup passionfruit pulp
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Yellow food coloring, as needed
  • For the Mango Passionfruit Center:
  • 1/2 cup mango puree
  • 2 tbsp passionfruit pulp
  • 1 tbsp powdered sugar
  • 2 tbsp mascarpone cheese
  • For the Champagne 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
  • 1 tsp champagne extract
  • 1 tsp edible champagne shimmer dust
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Edible gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, vanilla extract, and passionfruit pulp until smooth.
  3. Melt the bloomed gelatin and stir into the passionfruit mixture.
  4. Add a drop or two of yellow food coloring for a vibrant tropical color.
  5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. Combine mango puree, passionfruit pulp, powdered sugar, and mascarpone cheese until smooth.
  7. Fill heart-shaped silicone molds halfway with the passionfruit mixture.
  8. Add a spoonful of mango passionfruit center to each mold.
  9. Cover with the remaining mixture and smooth the tops.
  10. Freeze for at least 5 hours or until completely firm.
  11. Bloom gelatin for the finish.
  12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. Pour over white chocolate and mix until smooth and glossy.
  14. Stir in champagne extract and champagne shimmer dust.
  15. Allow the coating to cool to a pourable consistency.
  16. Unmold frozen hearts and place on a wire rack.
  17. Pour the champagne finish evenly over each heart.
  18. Garnish with fresh passionfruit seeds and edible gold flakes.
  19. Serve chilled.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 360
  • Sugar: 27 g
  • Fat: 25 g
  • Carbohydrates: 31 g
  • Protein: 5 g