COEUR A LA CREME WITH APRICOT SAUCE
You will need 1 large or 8 small coeur a la creme molds for this recipe. You can makeshift by gathering the La Creme in a cheesecloth and sticking a skewer thru the knot and hang it from a large measuring cup to get balls of La Creme. The presentation may not be as elegant, but the taste is still sure to please. Time does not inlude overnight refrigeration. Angelica is an aromatic and graceful herb. It is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
- Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
- Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
- APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
- Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
- Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
- Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
- TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.
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Olajumoke Bamidele
bolajumoke80@hotmail.comOverall, I really enjoyed this recipe. It's a great way to use up fresh apricots.
Danielle Griffes
daniellegriffes98@gmail.comThis is a great recipe for a special occasion dessert. It's sure to impress your guests.
Hussain Kiani
h.kiani15@yahoo.comI would recommend using fresh apricots for this recipe. They really make a difference in the flavor of the sauce.
Rose Daukei
d8@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The results are stunning and delicious.
Emancia Brown
b@gmail.comThe cœur à la crème was a bit dense for my taste, but the apricot sauce helped to lighten it up.
Md Taj
md76@aol.comI'm not a huge fan of apricots, but I really enjoyed the apricot sauce in this recipe. It was the perfect balance of sweet and tart.
Masa
masa20@yahoo.comThis was my first time making cœur à la crème and it was surprisingly easy. The results were delicious!
Emile Emerson
e-e47@hotmail.frI've made this recipe several times and it always turns out great. It's a great dessert for a special occasion.
Sabrina Harris
h@aol.comThis is a classic French dessert that is always a crowd-pleaser.
Furkat Normurodov
f_normurodov46@yahoo.comI made this for a dinner party and it was a hit! Everyone loved it.
Rochelle Eskue
r.e@hotmail.comThe cœur à la crème was a bit too sweet for my taste, but the apricot sauce balanced it out nicely. Overall, it was a good recipe.
bucky maxwell
bucky@yahoo.comI followed the recipe exactly and the dish turned out perfectly. The presentation was also very impressive.
Recheal Recheal
r_r@gmail.comThis recipe was a delight! The cœur à la crème was smooth and creamy, and the apricot sauce was the perfect complement. I will definitely be making this again.