Heart-shaped dumplings recipe 700

I usually make these little hearts when I want something quick to prepare the day before, especially for occasions where a dessert that looks good is needed without too much effort. What I appreciate the most is that nothing needs to be baked, and the ingredients are quite simple, without complicated steps. If I don't have special heart-shaped molds, I use a regular dish and cut them out the next day, and it turns out just as well.

Quick Info

Total time: about 20 minutes of work, plus at least 8 hours in the fridge
Preparation time: 15 minutes
Cooking time: 5 minutes (for the sauce)
Servings: about 6, depending on the size of the molds
Difficulty: easy
Recipe type: quick dessert, festive, no baking

Ingredients

For the cream:
5 sheets of gelatin
400 ml liquid cream
seeds from 1 vanilla pod
4 sachets of vanilla sugar
1 tablespoon sugar
1/2 teaspoon cinnamon

For the sauce:
1 cup frozen berries (or blackberries, if you have them)
3 tablespoons powdered sugar
1 tablespoon brandy

Preparation method

1. Hydrate the gelatin
Soak the gelatin sheets in cold water. Let them sit for a few minutes until they become soft.

2. Prepare the cream base
In a saucepan with a thick bottom, heat the liquid cream together with the sugar, vanilla sugar, vanilla seeds, and cinnamon over low heat. Stir occasionally, just until it almost starts to boil.

3. Incorporate the gelatin
As soon as the cream starts to boil, remove the pot from the heat. Take the gelatin out of the water and squeeze it gently, then add it to the hot pot. Mix well to dissolve completely.

4. Pour into molds
Pour the mixture into heart-shaped molds or, if you don't have them, into a flat dish. Cover with plastic wrap. Refrigerate overnight, for at least 8 hours, to set completely.

5. Fruit sauce
For the sauce, put the berries (or just blackberries, if you have them) in a small saucepan, add the powdered sugar, and simmer everything over low heat for 3-4 minutes. Stir occasionally.

6. Blend and strain
After boiling, puree the fruits with a blender, then strain the puree through a sieve to remove the seeds. Then mix with a tablespoon of brandy.

7. Assembly and serving
Take the cream hearts out of the fridge. If you used a large dish, cut out heart shapes with a metal cutter. Place them on a platter, pour the fruit sauce on top, and add a few whole fruits. Serve immediately or keep chilled until serving.

Why I make this recipe often

It's the recipe I choose when I need a dessert that can stay in the fridge and be ready in advance. Easy-to-find ingredients, no special techniques, and the result is creamy and flavorful, with a pleasant contrast of fruits. You can easily portion it, and it looks good on the platter without any hassle.

Tips and variations

Tips

Do not let the cream boil too long, just enough to be hot to activate the gelatin.
Use silicone molds if you want to easily remove the hearts.
If you don’t want cinnamon, you can omit it, but it doesn't have a dominant taste, just adds a light aroma.
For a smoother texture, mix the gelatin well so there are no traces left.

Substitutions

You can use granulated sugar instead of powdered sugar for the sauce, just make sure to dissolve it completely.
If you don’t have brandy, a light liqueur works, or you can omit the alcohol completely.
If you don’t have a vanilla pod, add another sachet of vanilla sugar.
Liquid cream can be plant-based if you need a lactose-free option, but the taste will be different.

Variations

You can make the cream in round, square molds, or whatever you have on hand, and then cut it out as desired.
The sauce can be made from other berries: raspberries, blueberries, strawberries, or a mix.
If you want a more intense flavor, you can add more vanilla or a little grated lemon peel.

Serving ideas

Place the hearts directly on a large platter, with the sauce on top and a few whole fruits for decoration.
You can serve with a little whipped cream on the side, but it’s not necessary.
If you want individual servings, place each heart on a small plate.

Frequently asked questions

1. I don’t have heart-shaped molds. Can I use any other shape?
Yes, you can use silicone molds of any type or pour the cream into a flat dish and cut out with a glass or a cookie cutter.

2. Does the gelatin need to be dissolved on the heat or is hot liquid enough?
There is no need to put the pot on the heat after adding the gelatin. The hot liquid is enough to completely dissolve the gelatin sheets.

3. Can I use only vanilla sugar, without a vanilla pod?
Yes, if you don’t have a vanilla pod, increase the amount of vanilla sugar or use essence.

4. Does the sauce need to be cooled before serving?
Yes, the sauce is poured on top after it has cooled completely. You can keep it in the fridge until you assemble the dessert.

5. Can the brandy be omitted if I make it for kids?
Yes, you can leave out the brandy altogether; it does not affect the texture of the sauce.

Nutritional values

Estimate for one serving (out of 6):

Calories: approximately 210 kcal
Fat: 14 g
Carbohydrates: 18 g
Protein: 3 g

Values may vary depending on the cream and the exact amount of sugar used. The fruit sauce adds few calories, but sugar and cream are the main sources.

Storage and reheating

The hearts store well in the fridge, covered, for 2-3 days. I don’t recommend freezing them, as the texture changes. The sauce can be stored separately, also in the fridge. They are served cold and do not need to be reheated. If you have leftover uncovered portions, they may pick up odors from other foods in the fridge, so use a closed container.

This is the recipe, simple and quite safe for days when you don’t want to spend too much time in the kitchen but need something festive.

 Ingredients: 5 sheets of gelatin, 400ml liquid cream, seeds from 1 vanilla pod, 4 packets of vanilla sugar, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, Sauce: 1 cup of frozen mixed berries, 3 tablespoons of powdered sugar, 1 tablespoon of brandy.

 Tags:  little hearts