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Elegant Vanilla Bean Mousse Hearts with Red Currant Gelee and Ruby Mirror Glaze

These mousse hearts combine delicate vanilla flavors with tart red currant gelee and a stunning ruby mirror glaze, perfect for an elegant dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 8 hours
Servings: 12 pieces
Course: Dessert, Sweet
Cuisine: Contemporary, French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the red currant gelee
  • 1 cup fresh red currants, stripped from stems
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp agar agar powder Use sparingly
For the mousse
  • 1.5 cups heavy whipping cream, chilled
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 ea vanilla bean, split and scraped
  • 1 tbsp unflavored gelatin powder bloom in 3 tbsp cold water
  • 3 tbsp cold water
For the ruby mirror glaze
  • 1 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup water
  • 1.5 cups white chocolate chips
  • 1 tbsp unflavored gelatin powder bloom in 1/4 cup cold water
  • 1/4 cup cold water
  • 2 drops red gel food coloring
Garnish
  • 4 clusters fresh red currants
  • 1 tsp edible gold flakes

Method
 

Make the red currant gelee
  1. In a small saucepan, simmer red currants, 2 tablespoons sugar, and lemon juice for 8 minutes.
  2. Strain through a fine-mesh sieve to remove seeds.
  3. Return the strained juice to the pan, whisk in agar agar, and boil for 1 minute.
  4. Pour into mini heart-shaped silicone molds and freeze until solid.
Prepare the mousse
  1. Bloom 1 tablespoon gelatin in 3 tablespoons cold water for 5 minutes.
  2. Heat milk and 1/4 cup sugar with vanilla bean seeds until just simmering.
  3. Remove from heat and stir in bloomed gelatin until dissolved.
  4. Cool to room temperature.
  5. Whip heavy cream to stiff peaks and gently fold into the cooled vanilla mixture until smooth.
  6. Fill heart-shaped silicone molds halfway with mousse, press a frozen red currant insert into each center, and cover with remaining mousse.
  7. Freeze for at least 6 hours or until completely solid.
Prepare the ruby mirror glaze
  1. Bloom remaining gelatin in 1/4 cup cold water.
  2. In a saucepan, bring sugar, water, and condensed milk to a boil for 1 minute.
  3. Remove from heat and stir in gelatin until dissolved.
  4. Add white chocolate chips and stir until smooth.
  5. Blend with immersion blender and tint with red gel coloring.
  6. Cool glaze to 92°F (33°C).
Glaze the mousse hearts
  1. Unmold frozen mousse hearts onto a wire rack set over a tray.
  2. Pour glaze evenly over each heart until fully coated.
  3. Let set for 10 minutes.
Serve and garnish
  1. Garnish with fresh red currant clusters and edible gold flakes before serving.

Notes

Keep frozen until an hour before serving; transfer to the refrigerator for 30–60 minutes to soften slightly but remain firm. Store in an airtight container layered with parchment to prevent sticking — up to 3 days frozen, 24 hours refrigerated once thawed. Use a silicone mold for easy unmolding; warm the base of the mold with your hands briefly if needed, but keep hearts frozen while glazing.