Coeur a la Creme recipe
information
Heart shaped moulds are available from kitchen shops or some department stores. You can substitute half fat cream for the double cream.
ingredients
8 oz (225 g) cottage cheese
5 fl oz (150 ml) double cream, whipped
1 egg white
1/2 oz (15 g) caster sugar
5 fl oz (150 ml) double cream, whipped
1 egg white
1/2 oz (15 g) caster sugar
To serve:
double cream, caster sugar to taste, strawberries
method
1. Rinse four cheese moulds in cold water; do not dry them. Line the bases with muslin. Press the cheese through a sieve, fold in cream.
2. Whisk the egg white until stiff and fold into cheese mixture with the sugar.
3. Fill moulds. Stand on a tray for 30 minutes, then freeze for 2 to 3 hours. Unmould frozen "coeurs", thaw for 15 to 20 minutes.
4. Spoon over a little cream, sprinkle with sugar, decorate with strawberries.
2. Whisk the egg white until stiff and fold into cheese mixture with the sugar.
3. Fill moulds. Stand on a tray for 30 minutes, then freeze for 2 to 3 hours. Unmould frozen "coeurs", thaw for 15 to 20 minutes.
4. Spoon over a little cream, sprinkle with sugar, decorate with strawberries.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
