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Recipes - and - Recipes
Basic
Coeur à la Crème Fill yogurt donvier strainer with plain yogurt, or yogurt with vanilla but ensure it does not contain gelatine. Strain for at least three hours or overnight.
Add maple syrup or Splenda and vanilla to flavour to taste.
Serve with fruit. I do a swirl of raspberry or blackberry syrup underneath the heart for a nice presentation. I also sprinkle rose petals on the plate sometimes if the occasion warrants it. My roses are not sprayed, be careful about that.
Coeur à la crème with molds.
After a few hours straining with above donvier method, line heart molds with a piece of wet cheesecloth, fill with yogurt flavoured as above. Put in a pan to catch the liquid (toss it away when done!) and turn out of molds in the morning. Decorate with fruit.
1/2 pound cottage cheese
8 ounces cream cheese, softened
Pinch of salt
1 cup heavy cream
1 pint fresh or frozen strawberries or raspberries, thawed
Sieve cottage cheese or whirl in blender. Beat together with cream cheese and salt. Add cream and beat until smooth. Turn the mixture into 4-inch individual heart shape molds. Place in refrigerator overnight.
Before serving, turn out of containers and garnish with whole berries.
Source: Cooking.com
Serves 6
Two of the ingredients have been changed in this version, resulting in a 40% reduction in calories and an 85% reduction in fat grams. The canned evaporated skim milk must be chilled ice cold to achieve the same desired effect that heavy cream produces, stiff peaks.
1/2 pound fat free cream cheese, room temperature
1/4 cup confectioners' sugar
1 1/4 cups evaporated skim milk, chilled ice cold*
3 ounces finely chopped white chocolate, melted and tepid
For Raspberry Puree:
1 10-ounce package frozen raspberries with syrup, defrosted
1 teaspoon + 1/3 cup sugar
For Apricot Puree:
1 8-ounce can pitted apricot halves
2 tablespoons amaretto
Line six 1/2 cup heart molds or one large heart mold with enough dampened cheesecloth to overhang edges and enclose the filling completely. Using an electric mixer set at medium speed, beat the cream cheese with the confectioners' sugar and 1/4 cup of the evaporated skim milk in a large bowl. Add the melted white chocolate and beat until completely smooth. Set aside.
Using an electric mixer set at medium speed, whip the remaining evaporated skim milk with 1 teaspoon sugar in a medium bowl until it forms stiff peaks (the evaporated skim milk must be chilled ice cold with the beginning of ice crystal formation to ensure that stiff peaks can be achieved). Fold the "cream" into the white chocolate mixture. Tap the molds on countertop, fold cheesecloth over top, and refrigerate on a baking sheet six hours to overnight. They need something underneath to catch the liquid that will strain out.
FOR RASPBERRY PUREE: In a food processor fitted with a metal blade, puree the raspberries with sugar. Strain through a fine-mesh strainer to remove seeds, if desired.
FOR APRICOT PUREE: In a food processor fitted with metal blade, puree the apricots with their juices and the amaretto.
TO SERVE: Place a generous serving of raspberry puree on one side of each plate. Put two small dollops of apricot puree on the raspberry puree and, using a small knife, draw completely through each dollop to make a heart shape. Unmold the coeur a la creme and set beside the purees.
NUTRITION FLASH: You'll notice the sodium, carbohydrates and protein have increased in the Light White Chocolate Coeur a la Creme recipe in comparison to the original recipe. This is because flavor is lost when fat is removed. To compensate, more sodium is used to enhance the flavor. Whipping cream and regular cream cheese contain a lot of fat. When fat is removed from them, the proportion of carbohydrates and protein increases.
*
This moist, creamy recipe makes for an excellent dessert, or enjoy it all by itself. Coeur means "heart," in French, and the molds are the traditional heart shape.
The molds have holes in the bottom, for draining excess liquids, and should be used with cheesecloth, to contain the cream cheese, or cottage cheese. Be sure to place the molds on another dish, to catch the liquids.
Top with creme fraiche, a fruit sauce or jelly. Yum!
Sharon
Raceview Bed and Breakfast
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