Friday, February 17, 2012

Hearts of the Cream

Finishing my week of Valentine's recipes, I cannot overlook another French classic, "Coeurs a la Creme" (hearts of the cream). From my research, there are a plethora of versions; so, I decided to try Laura Calder's version from French Food at Home, in which she calls them "Cheese Creams." (If you haven't figured it out, I have been steadily working my way through all three of Laura's cookbooks! I love them all!) I have made this version numerous times, and instantly fell in love! Laura recommends serving it with fresh blackberry sauce (2 parts berries pureed, strained, and sweetened with 1 part sugar), fresh peaches or apricot slices, dried fruit compote, or drizzled with honey and toasted cracked walnuts. I prefer the latter. Although, figs don't hurt either! The slight tang from the yogurt really makes this recipe stand out, and with honey and walnuts, it truly shines!

Coeurs a la Creme

Serves 6


3 ounces cream cheese, softened
1 cup thick plain yogurt, preferable sheep's or goat's milk
1/2 cup mascarpone cheese, at room temperature
1/2 cup heavy cream
2 tablespoons confectioners sugar, or more to taste
2 teaspoons lemon juice
Cheesecloth and 6 ramekins or heart molds


Beat the cream cheese in a bowl until soft. Beat in the yogurt and mascarpone until smooth. Finally, beat in the cream. Whisk in the sugar and lemon juice to taste.

Line six, 1/2-cup molds, or a large bowl, with a double layer of dry cheesecloth. Spoon in the cheese-cream mixture evenly among molds and smooth the top. Fold over the cheesecloth, press down slightly, and refrigerate overnight. 

Unmold to serve with the topping of your choice. Je l'aime!