Dessert Recipes - Coeurs a la Creme Recipe

Ingredients

• 175 g/6 oz/3/4 cup full-fat soft cheese

• 30 ml/2 tbsp icing (confectioners') sugar, sifted, plus extra for dusting

• 1.5 ml/1/4 tsp vanilla essence (extract)

• 1.5 ml/1/4 tsp lemon juice

• 175 ml/6 fl oz/3/4 cup double (heavy) cream, whipped

• Fresh strawberries or raspberries, to decorate

---

Method:

1. To make this dish properly you must line four coeur a la crème moulds with rinsed and squeezed-out muslin (cheesecloth) so there is enough to fold over the top of the dessert once the moulds are filled.

2. Beat the cheese in a bowl with the sugar, vanilla and lemon juice until fluffy. Fold in the whipped cream. Spoon into the moulds and wrap the muslin over the top of each.

3. Place on a large plate to catch the drips and chill overnight to drain, pressing gently on top after a few hours to help the whey drain off.

4. When ready to serve, gently lift each heart out of its mould and remove the muslin. Place on serving plates.

5. Dust with a little sifted icing sugar and decorate each with a few fresh strawberries or raspberries.