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Strawberry Rose Quartz Mirror Hearts with Vanilla Cream Core

Elegant heart-shaped desserts with a strawberry rose mousse, vanilla cream center, vanilla sponge base, and a pink rose quartz mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Rose Mousse:
  • 2 cups strawberry puree
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp rose water
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Cream Core:
  • 3/4 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • For the Vanilla Sponge 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 Rose Quartz Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • Edible pearl shimmer dust, as needed
  • For Garnish (optional):
  • Fresh strawberry slices
  • Dried rose petals

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until smooth.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into heart-shaped pieces.
  6. 6. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped heavy cream and pipe small portions onto a tray. Freeze until firm.
  7. 7. Bloom gelatin in cold water for the mousse.
  8. 8. Heat strawberry puree, sugar, lemon juice, and rose water until warm.
  9. 9. Stir in gelatin until dissolved and cool to room temperature.
  10. 10. Whip heavy cream to soft peaks and fold into the strawberry mixture.
  11. 11. Fill heart molds halfway with mousse, place a frozen vanilla cream core in the center, and cover with more mousse.
  12. 12. Add sponge pieces and freeze until completely firm, about 4 hours.
  13. 13. Bloom gelatin in cold water for the glaze.
  14. 14. Heat water, sugar, and condensed milk until smooth. Remove from heat.
  15. 15. Stir in gelatin, then pour over white chocolate and blend until glossy.
  16. 16. Add pink food coloring and pearl shimmer dust. Cool to a pourable consistency.
  17. 17. Unmold frozen hearts and place on a wire rack.
  18. 18. Pour the rose quartz mirror glaze evenly over each heart.
  19. 19. Allow the glaze to set for 10–15 minutes.
  20. 20. Garnish with strawberry slices and dried rose petals before serving.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 340
  • Sugar: 31 g
  • Fat: 19 g
  • Carbohydrates: 40 g
  • Protein: 5 g