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Peach Lavender Velvet Hearts with Champagne Mirror Glaze

Elegant heart-shaped desserts featuring a vanilla cake base, delicate peach lavender mousse, and a stunning champagne mirror glaze. Perfect for special occasions.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Lavender Mousse:
  • 2 cups peach puree
  • 1/3 cup granulated sugar
  • 1 tsp culinary lavender
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Heart Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Champagne Mirror Glaze:
  • 1/2 cup champagne
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • A few drops peach food coloring
  • For Garnish (optional):
  • Thin peach slices
  • Dried lavender buds

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk flour, baking powder, and salt together.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until a smooth batter forms.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into heart-shaped pieces to fit molds.
  6. 6. Bloom gelatin in cold water for the mousse.
  7. 7. Heat peach puree, sugar, lavender, and lemon juice for 5 minutes. Strain out the lavender.
  8. 8. Stir gelatin into the warm peach mixture until dissolved. Cool to room temperature.
  9. 9. Whip heavy cream to soft peaks and gently fold into the peach mixture.
  10. 10. Fill heart molds halfway with mousse, place a cake heart on top, and freeze until firm, about 4 hours.
  11. 11. Bloom gelatin in cold water for the glaze.
  12. 12. Heat champagne, sugar, and condensed milk until smooth. Remove from heat.
  13. 13. Add gelatin and white chocolate, stirring until glossy.
  14. 14. Mix in a few drops of peach food coloring and cool to a pourable temperature.
  15. 15. Remove frozen hearts from molds and place on a wire rack.
  16. 16. Pour the champagne mirror glaze evenly over each heart.
  17. 17. Allow the glaze to set for 10–15 minutes.
  18. 18. Garnish with peach slices and dried lavender before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 315
  • Sugar: 31 g
  • Fat: 15 g
  • Carbohydrates: 40 g
  • Protein: 4 g