Coeur a la creme #2
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Coeur a la creme #2
  Dessert  
Last updated 6/12/2012 1:17:12 AM. Recipe ID 47453. Report a problem with this recipe.
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      Title: Coeur a la creme #2
 Categories: Dessert
      Yield: 6 Servings
 
      2 c  Creme fraiche -or-
  1 1/2 c  Double/heavy cream -and-
      4 oz Cream cheese
      4    Egg whites

------------------------FOR SERVING-----------------------------
           Sugar or vanilla sugar
           Creme fraiche or creme
           -chantilly [i.e.; sweetened
           -whipped cream]
           Coeur a la creme mould (1
           -quart/1 litre) capacity or
           -several small moulds;
           Muslin/cheesecloth
 
  Someone, I think on this list, said
  they had a recipe for coeur a la creme (forgive the lack of
  diacritical marks), but the recipe they posted didn't look like the
  one I have. Though I haven't tried it, all the recipes from Anne
  Willan's book _Gastronomique_ (which is also a beautiful visual and
  discursive tour de France that will make even an American homesick)
  are excellent. Her cremets sound good too.
  
  "Cremets or 'coeur a la creme' is a fresh cheese often moulded in a
  heart shape.  The most delicate is based on creme fraiche, but soft
  cream cheese mixed with double/heavy cream is an acceptable
  substitute.  It is a summer dessert, at its best with fresh red
  berries, sugar and cream. Serves 6
  
  Line the mould with muslin/cheesecloth.  In a large bowl whip the
  creme fraiche until it holds soft peaks.  Alternatively, beat the
  double creme with the cream cheese. In another bowl, whip the egg
  whites until stiff. Stir about a quarter of the egg whites into the
  creme fraiche then fold the mixture into the remaining egg whites.
  Spoon the mixture into the mould and cover with plastic wrap. Set it
  on a dish and leave to drain in the refrigerator for at least 8, or
  up to 36 hours.
  
  An hour or two before serving, turn the cremets out onto a serving
  dish. Arrange the raspberries or strawberries around the cremets.
  Serve it with separate bowls of sugar or vanilla sugar and the
  remaining creme fraiche or creme Chantilly."
  




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Recipe ID 47453 (Apr 03, 2005)

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