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Scarlet Raspberry Lemonade Mirror Glaze Hearts with Vanilla Center

A stunning dessert featuring layers of raspberry lemonade mousse, a creamy vanilla center, and a glossy red mirror glaze, set on a cookie base and garnished with fresh fruit and chocolate curls.

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry Lemonade Mousse:
  • 1 cup raspberry puree
  • 2 tbsp fresh lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Vanilla Center:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • For the Scarlet Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Red food coloring, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh raspberries
  • Lemon zest curls
  • White chocolate curls

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in raspberry puree, lemon juice, and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the raspberry mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth for the vanilla center.
  7. 7. Pipe the vanilla mixture into small heart-shaped molds and freeze until firm.
  8. 8. Fill heart-shaped silicone molds halfway with the raspberry mousse.
  9. 9. Place a frozen vanilla center into each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Mix white chocolate, condensed milk, dissolved gelatin, and red coloring until smooth and glossy.
  12. 12. Unmold the frozen hearts and place on a wire rack.
  13. 13. Pour the scarlet mirror glaze evenly over each heart.
  14. 14. Combine cookie crumbs, melted butter, sugar, and salt, then press into heart-shaped bases.
  15. 15. Place each glazed heart onto a prepared base.
  16. 16. Garnish with fresh raspberries, lemon zest curls, and white chocolate curls.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 420
  • Sugar: 31 g
  • Fat: 28 g
  • Carbohydrates: 37 g
  • Protein: 6 g