COEUR à LA CREME WITH RHUBARB SAUCE
This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don't have heart molds, just use a wide, shallow sieve.
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
- Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
- Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
- The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
- To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 15 grams, Sodium 157 milligrams, Sugar 17 grams, TransFat 0 grams
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Mohammed Sajath
[email protected]This was a very easy dessert to make. I didn't have any rhubarb on hand, so I used frozen raspberries instead. The custard was still delicious and the raspberry sauce was a great substitute.
Ishal abbasi
[email protected]I made this with a few substitutions and it turned out great! I used almond milk instead of regular milk and maple syrup instead of sugar. The custard was still creamy and the rhubarb sauce was just as tart and sweet.
Shalik Pmk
[email protected]This was a bit too sweet for my taste, but it was still a good dessert. The custard was very smooth and the rhubarb sauce was well-balanced.
Bilal ali Ali
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this dessert. The custard was rich and creamy, and the rhubarb sauce added a nice tartness. I would definitely make this again.
Babita Giri
[email protected]I made this for a dinner party and it was a hit! Everyone loved it. The custard was so smooth and the rhubarb sauce was tart and sweet.
Sea Shellz
[email protected]This was a very easy dessert to make. The custard was very smooth and the rhubarb sauce was well-balanced. I would recommend this dessert for a weeknight meal.
Md Miraj
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this dessert. The custard was rich and creamy, and the rhubarb sauce added a nice tartness. I would definitely make this again.
Yassine Safouani
[email protected]This was a bit more work than I expected, but it was worth it. The custard was very smooth and the rhubarb sauce was delicious. I would recommend this dessert for a special occasion.
Annabel Gutierrez
[email protected]I made this for my family and they loved it! The custard was smooth and creamy, and the rhubarb sauce was the perfect balance of tart and sweet. I will definitely be making this again.
Asad Alo
[email protected]This was a very rich and decadent dessert. The custard was very creamy and the rhubarb sauce was tart and sweet. I would recommend this dessert for a special occasion.
Briceson LeBlanc
[email protected]I'm a big fan of crème brûlée, so I was excited to try this recipe. The custard was very similar to crème brûlée, but the rhubarb sauce added a nice twist. I will definitely be making this again.
Zaid Sajjad
[email protected]This was a very easy dessert to make. I didn't have any rhubarb on hand, so I used frozen raspberries instead. The custard was still delicious and the raspberry sauce was a great substitute.
Ch Abbas
[email protected]I made this with a few substitutions and it turned out great! I used almond milk instead of regular milk and maple syrup instead of sugar. The custard was still creamy and the rhubarb sauce was just as tart and sweet.
Shem Arita
[email protected]This was a bit too sweet for my taste, but it was still a good dessert. The custard was very smooth and the rhubarb sauce was well-balanced.
Reece Thomas
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this dessert. The custard was rich and creamy, and the rhubarb sauce added a nice tartness.
Lal Aryal
[email protected]I made this for a dinner party and it was a hit! Everyone loved it. The custard was so smooth and the rhubarb sauce was tart and sweet.
Jaelon Williams
[email protected]This was a delicious and easy dessert to make. The rhubarb sauce was the perfect complement to the creamy custard. I will definitely be making this again.