COEUR à LA CRèME
Provided by Orlando Murrin
Categories Cheese Dairy Dessert Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- I am amused when guests comment how light the cream is-this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
- The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
- Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds-it will gently sink as it drains-and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.
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Charity Plays
[email protected]Delicious! The custard was smooth and creamy, and the caramel sauce was the perfect topping. I would definitely recommend this recipe.
Addi Ashworth
[email protected]I followed the recipe exactly and the results were amazing. The custard was smooth and creamy, and the caramel sauce was rich and flavorful. This is definitely a keeper!
Chomma Chommi
[email protected]This was a delicious and elegant dessert. I made it for a dinner party and everyone loved it. The custard was creamy and rich, and the caramel sauce was perfectly balanced.
Thomas Stelly
[email protected]This recipe was easy to follow and the results were amazing. The custard was light and fluffy, and the caramel sauce was perfectly sweet. I will definitely be making this again.
Jahurul Islam
[email protected]I loved this recipe! The custard was so smooth and creamy, and the caramel sauce was the perfect topping. It was a hit at my dinner party.
Kim Imjkn
[email protected]This was a great recipe! The custard was creamy and rich, and the caramel sauce was perfectly balanced. I will definitely be making this again.
Saju Pagla
[email protected]Delicious! The custard was smooth and creamy, and the caramel sauce was the perfect topping. I would definitely recommend this recipe.
Ben Agbeko
[email protected]This recipe was easy to follow and the results were impressive. The custard was light and airy, and the caramel sauce was perfectly sweet. I will definitely be making this again.
Khizer Khan
[email protected]I followed the recipe exactly and the results were amazing. The custard was smooth and creamy, and the caramel sauce was rich and flavorful. This is definitely a keeper!
oluwole johnson
[email protected]This was a delicious and elegant dessert. I made it for a dinner party and everyone loved it. The custard was creamy and rich, and the caramel sauce was perfectly balanced.
Hamza Arrman
[email protected]I've made this recipe several times now, and it's always a hit. The custard is so smooth and creamy, and the caramel sauce is the perfect topping. It's a great dessert for any occasion.
Rawane Rawane
[email protected]This recipe was easy to follow and the results were delicious. The custard was light and fluffy, and the caramel sauce was perfectly sweet. I would definitely recommend this recipe to anyone looking for a classic French dessert.
Garth Jansen
[email protected]Amazing recipe! This was my first time making coeur a la creme, and it turned out perfectly. The custard was smooth and creamy, and the caramel sauce was rich and flavorful. I will definitely be making this again.