Cherry Vanilla Silk Mirror Hearts

 

Ingredients

For the Vanilla Silk Mousse:

8 oz cream cheese, room temperature

1/2 cup heavy whipping cream, chilled

1/3 cup powdered sugar

2 tsp vanilla bean paste

1.5 tsp powdered gelatin

2 tbsp cold water

For the Dark Cherry Core:

1 cup dark sweet cherries, pitted and chopped

2 tbsp granulated sugar

1 tsp lemon juice

1 tsp cornstarch dissolved in 1 tbsp water

For the Deep Red Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/3 cup water

1 cup white chocolate chips

2 tsp powdered gelatin bloomed in 2 tbsp cold water

3 drops deep red gel food coloring

For Garnish:

6 fresh sweet cherries with stems

1 tbsp white chocolate curls

Directions

Combine the chopped cherries, granulated sugar, and

lemon juice in a small saucepan over medium heat.

Simmer for 5 minutes until the cherries soften and

release their juices, then stir in the cornstarch slurry. Cook

for 1 more minute until thickened and glossy. Pour into

small silicone insert molds and freeze for 2 hours until

solid.

Sprinkle 1.5 teaspoons of gelatin over 2 tablespoons of

cold water in a small dish; let bloom for 5 minutes, then

microwave for 10 seconds until liquefied.

In a medium bowl, whip the heavy cream and powdered

sugar until stiff peaks form. In a separate bowl, beat the

room-temperature cream cheese and vanilla bean paste

until completely smooth. Slowly mix the liquid gelatin

into the cream cheese, then gently fold in the whipped

cream.

Spoon the vanilla mousse into heart-shaped silicone

molds, filling each halfway. Press a frozen cherry core

into the center of each heart, then top with the remaining

mousse, wiping the surfaces flat. Freeze for at least 5

hours until completely solid.

To make the mirror glaze, combine the sugar, condensed

milk, and 1/3 cup of water in a saucepan over medium

heat. Bring to a boil, then remove from heat and stir in

the bloomed gelatin until dissolved. Pour the hot liquid

over the white chocolate chips and red food coloring in a

deep bowl; let sit for 1 minute, then blend with an

immersion blender until perfectly smooth. Strain through

a fine-mesh sieve and cool to 92°F.

Unmold the frozen mousse hearts and place them on a

wire rack set over a baking sheet.

Pour the cooled red mirror glaze evenly over each frozen

heart, ensuring the top and sides are completely coated

in a seamless, glossy layer. Let the excess glaze drip off

for 3 minutes.

Carefully transfer the glazed hearts to a serving platter

using a spatula. Garnish the top of each heart with a

fresh cherry and a small cluster of white chocolate curls

before serving.