- 3 tablespoons cold water
- 1 pack gelatin
- 3 ½ cups raspberries (about 2 pints)
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- ½ cup apricot preserves
- 2 tablespoons gelatin, bloomed in ½ cup cold water
- ½ cup sweetened condensed milk
- 1 cup granulated sugar
- ¾ cup water
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- Food coloring, assorted colors
- Place one pack of gelatin in a small bowl and mix with 3 tablespoons of water until combined. Next, place the raspberries and sugar in a medium saucepan and heat until sugar has dissolved and berries are muddled and the mixture is thin. Use a fork to help break up raspberries if needed. Strain out raspberry seeds using a small sieve and while mixture is still hot combine the bloomed gelatin. Stir until smooth and all gelatin lumps have melted. Let mixture cool to room temperature about 20 minutes. In a large mixing bowl or electric mixer, beat heavy cream until stiff peaks are formed. Slowly fold in a small amount of raspberry puree into whipped cream, about ¼ cup at a time (this will ensure that the mousse stays light and fluffy).
- Fill a piping bag with the raspberry mousse. Pipe into each heart shape about ½ way up. Create a well and fill the center of the heart with apricot preserves, making sure the apricot is in the center only and not touching any sides of the mold. Fill the rest of the heart with mousse and freeze for 4 hours or overnight.
- Combine the gelatin with ½ cup water and set aside for 5 minutes. In a small saucepan heat up the sweetened condensed milk, sugar, ¾ cup water and vanilla. Once it starts bubbling around the edges, toss in the bloomed gelatin and stir until everything is incorporated and gelatin has melted. Pour the hot mixture over a bowl filled with the white chocolate chips. Stir gently (we don’t want a lot of air bubbles) until all the chips have melted. To make sure there are no bits, strain mixture through a fine sieve. Divide glaze into 3 separate bowls and add a few drops of desired food coloring. Let glaze cool slightly. It should be body temperature and the bowls should not be warm to the tough. Remove frozen mousse from heart mold and place on a cooling wrack with a sheet tray underneath (this will the catch excess glaze). Pour glaze over each heart until completely coated. Let glaze set at room temp before serving (about 30 minutes) or place in refrigerator for faster setting time.