Coeur à la crème

Coeur à la crème

By
From
Encyclopedia of Food and Cookery
Serves
4

One of the simple, pastoral, sweet dishes of France.

Ingredients

Quantity Ingredient
250g cream cheese
310ml cream
1 tablespoon caster sugar
2 egg whites
250ml cream, to serve

Method

  1. Press cheese through a fine wire sieve, then beat in cream and sugar. Beat egg whites until they hold soft white peaks and lightly but thoroughly fold them in to cheese mixture. Turn into a muslin- or cheesecloth-lined mould, place over a bowl and leave in refrigerator to drain overnight.
  2. When ready to serve, unmould onto a serving dish, remove muslin and pour cream over. Surround with strawberries, or serve with other fresh lightly poached fruits or with redcurrant jelly. French bar-le-duc jelly, famed for its excellence, is the traditional choice.

Note

  • The classic coeur à la crème mould is a little heart-shaped basket or perforated porcelain mould. You can improvise by piercing holes in a cream or cottage cheese carton, or simply use a round sieve.
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