Mousse Heart Cakes: A Step-by-Step Recipe

For mirror glaze we need 10 grams of gelatin soaked in 60 grams of water.

In a saucepan, combine 150 grams of sugar, 150 grams of glucose, and 75 grams of water. Stir and bring to a boil.

In a tall glass, combine 150 grams of white chocolate, 100 grams of condensed milk, the entire volume of boiling syrup, swollen gelatin and a few drops of gel food coloring.

To achieve a smooth emulsion, we recommend blending the mixture with an immersion blender. To avoid creating large bubbles, insert the blender at a 45° angle and stop completely before removing it.

To get rid of bubbles that appear during the whipping process, you can strain the mixture through a sieve several times.

The finished glaze should be covered with plastic wrap and refrigerated (not frozen!) for 24 hours. This is why it's always made the day before you plan to make the dessert.

We also prepare the strawberry confit in advance, as it will need time to completely harden in the freezer.

In a separate container, dissolve 9 grams of gelatin in 50 grams of water and let it sit for about 10-15 minutes.

Combine 200 grams of strawberry puree and 50 grams of sugar in a saucepan and bring to a boil, stirring constantly.

Remove the strawberry base from the heat and add the swollen gelatin, stirring thoroughly until completely dissolved.

Pour the prepared mixture into a ring wrapped in film (our diameter is 18 cm) and place in the refrigerator for at least 2 hours (or even better, overnight).

Next, we prepare the biscuit.

To do this, beat 2 eggs (yolks and whites together) with a mixer until a fluffy foam forms, gradually adding 50 grams of sugar.

Add 75 grams of sifted flour and carefully mix it into the mixture using a spatula.

Now you need to stir the melted butter into the dough. Don't just pour the butter into the dough. Instead, add 2 tablespoons of the dough to the butter and mix thoroughly until smooth, then stir this mixture into the dough.

Pour the finished dough onto a baking sheet covered with silicone paper and spread it carefully with a spatula.

It is advisable to cover the finished biscuit with a second sheet of parchment to prevent it from drying out.

Let's prepare creamy yogurt mousse.

We also begin the process by soaking 9 grams of gelatin in 50 grams of water.

In a saucepan, combine 100 grams of strawberry puree and 50 grams of sugar. Bring the mixture to a boil and add the white chocolate, stirring until the callets are completely dissolved.

Add the swollen gelatin to the mixture and stir until it is completely dissolved.

Beat the chilled cream with a mixer until soft peaks form.

Add thick yogurt to the whipped cream and stir with a spatula until smooth. You should have a thick, stable base, like the one in the photo.

Add the strawberry-gelatin mixture to the creamy base and mix until smooth.

As a result, you should get a delicate strawberry-yogurt mousse like this.

We make blanks for assembling cakes.

Using a cookie cutter, cut out hearts from the confit.

We also make hearts from sponge cake.

Fill the cake tins about halfway with mousse.

Place the confit on the mousse and press it down slightly.

Cover the confit with mousse, leaving about 0.5 cm to the edge of the pan.

Place the biscuit base on top of the mousse, cover the mold with cling film and place in the freezer for 6-8 hours.

Once the mousse cakes have set, they can be easily removed from the mold. All that remains is to decorate the dessert, although even without the coating, they will still be beautiful and quite delicious.