Heart of Cream
This is the French dessert commonly know as COEUR A LA CRÈME. It is a delicious, sensual, creamy dessert perfect for Valentine's Day. The recipe makes 3 1/2 cups but may be cut in half and put into four individual 3-ounce molds.
1 tablespoon lemon juice
1 cup water
Cheesecloth, found in baking section of the grocery store
1/2 cup yogurt
2 cups ricotta cheese
1/2 cup sour cream
Pinch of salt
1 tablespoon powdered sugar
3 1/2-cup heart-shaped mold with holes in bottom
10-ounce package frozen raspberries or 1 pint fresh berries
Combine the lemon juice and water. Dip the cheesecloth into the mixture, wring it nearly dry, and line the mold with it, allowing a 2-inch overhand on all sides.
In a medium bowl mix together the yogurt, ricotta cheese, sour cream and powdered sugar with an electric hand mixer on medium speed until light and creamy.
Pour the mixture into the prepared mold, smoothing the top. Cover with overhanging cheesecloth, place on a wire rack over a bowl and refrigerate overnight. The whey will drain, leaving the 'heart' of the cheese.
To make the raspberry topping, put the berries into a food processor or a blender and puree. Add sugar to taste. Strain out the seeds and place in a serving pitcher.
To serve the Heart of Cream, open the cheesecloth and invert the mold over a flat dish. Remove the mold and the cheesecloth and pour the raspberry sauce over the heart.
Makes 4 servings, with 2 1/2 tablespoons of raspberry sauce per portion.
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