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Cherry Vanilla Silk Mirror Hearts

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Elegant individual mousse hearts with a cherry compote center, coated in a glossy crimson mirror glaze.

Ingredients

Scale
  • For the Vanilla Silk Mousse Hearts:
  • 1 1/2 cups heavy cream, divided
  • 1/2 cup whole milk
  • 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Cherry Compote Center:
  • 1 1/2 cups sweet cherries, pitted and finely chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Crimson Mirror Glaze:
  • 3/4 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/3 cup water
  • 1 cup white chocolate chips
  • 2 1/2 tsp powdered gelatin
  • 1/4 cup cold water
  • Red gel food coloring

Instructions

  1. 1. Prepare the cherry center: Sprinkle gelatin over cold water and let sit for 5 minutes. In a small saucepan, combine cherries, sugar, and lemon juice. Simmer over medium heat for 5 minutes until cherries break down. Stir in the bloomed gelatin until dissolved. Pour into small silicone heart insert molds and freeze for 2 hours.
  2. 2. Prepare the mousse: Sprinkle gelatin over 2 tbsp cold water. Whisk egg yolks and sugar together. In a saucepan, heat milk, 1/2 cup heavy cream, and vanilla bean seeds until simmering. Slowly whisk the hot milk into the egg mixture, then return to the pan and cook over low heat until it thickens slightly to coat the back of a spoon. Stir in the gelatin until dissolved, then cool to room temperature.
  3. 3. Whip the remaining 1 cup of heavy cream to medium peaks and gently fold into the cooled vanilla custard base.
  4. 4. Assemble the hearts: Fill large silicone heart molds halfway with vanilla mousse. Drop a frozen cherry insert into the center of each, then top with remaining mousse. Smooth the tops and freeze for at least 6 hours until completely solid.
  5. 5. Prepare the mirror glaze: Bloom gelatin in 1/4 cup cold water. Bring sugar, condensed milk, and 1/3 cup water to a boil in a saucepan. Remove from heat, stir in the gelatin, and pour the hot liquid over the white chocolate chips. Let sit for 1 minute, blend with an immersion blender until perfectly smooth, and stir in the red gel coloring. Strain and let cool to 32°C (90°F).
  6. 6. Glaze and serve: Unmold the frozen mousse hearts and place them on a wire rack over a baking sheet. Pour the warm glaze evenly over the frozen hearts, letting the excess drip off. Transfer to a serving plate and thaw in the refrigerator for 2 hours before serving.

Nutrition

Find it online: https://cheerychop.com/cherry-vanilla-mirror-hearts/