066 / 75 · Dessert Molds and Party Finishers
Raspberry Rose Cream Heart Mold
One raspberry-rose cream heart, about 3 cups (750 ml); 8 small dessert portions · Active 45 min · Total 11 hr 30 min
Print recipe · PDFA small amount of culinary rose water perfumes a smooth raspberry-cream heart. Cooked seed-strained fruit gives the opaque pink color. A food-safe heart mold supplies the shape; no flowers or perfume oils enter the food.
Culinary rose water is not perfume
Use food-grade rose water sold for cooking, not fragrance oil, essential oil or a cosmetic mist. A measured quarter-teaspoon is enough for this modest batch, and the plain raspberry variation omits it. Brands differ, so do not replace a light floral note with an unmeasured splash. No rose petals are needed to make the name meaningful.
A shallow heart needs the same capacity check
Decorative molds can look larger than their usable volume. Check this one with water, then empty, dry and oil it lightly before filling. Seed-strained cooked raspberry purée is measured after pressing so the dairy ratio stays stable. Temper the warm gelatin into cold cream gradually and keep the base smooth. The finished heart has a single opaque pink interior, not a clear red shell or a hidden white center. Serve eight small portions cold, respecting the ordinary dairy deadline through the overnight set.
Ingredients
- 10½ oz frozen raspberries (300 g)
- ¼ cup drinking water (60 ml), for berries; extra only to bring strained purée to 240 ml if short
- 2 standard ¼-ounce envelopes unflavored powdered gelatin (14 g total), of specified setting strength
- 6 tablespoons cold drinking water (90 ml), for gelatin
- ¾ cup pasteurized whole milk (180 ml), divided
- ¾ cup pasteurized heavy cream (180 ml), kept cold
- ¼ cup granulated sugar (50 g)
- ¼ teaspoon food-grade culinary rose water (1.25 ml)
- ¼ teaspoon neutral oil (1.25 ml), for wiping mold
Set out
Berry saucepan, Fine sieve and spoon, Small gelatin saucepan, Mixing bowl and whisk, Scale and measuring jug, Food-safe metal heart mold of at least 1-liter capacity, Paper towel, Food thermometer, Cold platter, Refrigerator
Allergens
Milk. Check labels and substitutions.
Make it
- Simmer frozen raspberries with 60 ml cooking water until bubbling throughout, then simmer 5 minutes or follow longer packet heating. Press through fine sieve, discard seeds and measure 240 ml purée; top up only if short and chill extra separately. Refrigerate measured purée until cold. Check heart mold capacity, dry and oil lightly.
- Bloom gelatin over 90 ml cold water in saucepan 5–10 minutes. Add 90 ml milk and sugar and warm gently while stirring until dissolved, about 120–140°F (50–60°C); remove before boiling. Whisk cold purée, remaining 90 ml milk and cold cream in mixing bowl.
- Temper warm gelatin gradually with 3 tablespoons cold base. When smooth and lukewarm, whisk back into remaining cold mixture, then stir in measured culinary rose water. Pour into heart with at least ½ inch (1.25 cm) headroom; refrigerate excess separately.
- Cover and refrigerate at 40°F (4°C) or below at least 8 hours until firm. Allow 11½ hours total including berry cooking/cooling. For unmolding, set a cold plate beside the refrigerator. Dip only the outside of the metal mold in warm, not hot, water, about 100°F (38°C), for 5–8 seconds without letting water touch food. Dry the outside, loosen just the upper edge with a clean fingertip and invert onto the plate. If stuck, repeat a brief dip rather than shaking violently. Refrigerate again immediately if not serving now. Cut 8 small dessert portions.
Gelatin starting strength
Use food-grade unflavored powdered gelatin with a manufacturer benchmark of 7 g for about 2 cups (500 ml) plain liquid. Weigh the stated grams: envelope sizes and powder density vary. A flavored dessert packet, collagen peptides, sheet gelatin or agar is not an equal substitute.
Cold service
This is an original retro-inspired recipe, not a recovered 1960s formula. Gelatin is animal-derived; the vegetable ingredients do not make the dish vegetarian. A reliable refrigerator and the stated earlier ingredient deadlines are essential.
Ingredient labels
Read dairy, rose-water, berry and gelatin labels. Food-grade rose water is essential; cosmetic products are unsuitable.
A useful detail
Measured raspberry purée 240 ml, water 90 ml, milk 180 ml and cream 180 ml total 690 ml before 50 g sugar and gelatin. Estimated finished volume 750 ml allows ordinary fruit/dairy variation. Fourteen grams gelatin supports a firm heart without a separate decorative shell.
Another way
- Omit rose water for a plain raspberry cream heart with the same formula.
- Use a 1-liter metal round mold instead of a heart, checking capacity and keeping the same headroom.
Keep it well
Keep covered at 40°F (4°C) or below. Use within 2 days of assembly or the earliest ingredient deadline, whichever comes first. Include the overnight setting period in that limit. Keep total unrefrigerated preparation and serving below 2 hours, or 1 hour above 90°F (32°C). Chill slices promptly after service; discard food exceeding those limits. Do not freeze; freezing damages the gel and releases water. Extra cooked berry purée is chilled promptly separately and used within 2 days.