Coeur à la crème


  • Serves 6 people

  • 700 gm mixed berries, such as raspberries, strawberries, blueberries and youngberries
  • 20 ml Cointreau or other orange liqueur
  • Coeurs à la crème
  • 250 gm each of cream cheese and ricotta
  • 110 gm (½ cup) pure icing sugar
  • 1 vanilla bean, split and seeds scraped (pod reserved for another use, if desired)
  • 200 ml double cream (48% milk fat)
  • Raspberry sauce
  • 300 gm (2 punnets) raspberries
  • 75 gm (1/3 cup) pure icing sugar
  • 60 ml (¼ cup) Cointreau
01   For coeurs à la crème, pulse combined cream cheese and ricotta, icing sugar and vanilla bean seeds in a food processor until smooth, scraping down sides. Add cream and pulse until just combined. Cut six 20cm squares of muslin, rinse well and wring out. Place on a work surface and divide cream mixture (about ½ cup each) between muslin squares. Bring corners of muslin together, twist tightly and tie securely with kitchen twine. Hang cheeses in refrigerator by tying on a rack and place a tray underneath to catch whey. Stand overnight.
02   For raspberry sauce, process raspberries, icing sugar and Cointreau in a food processor until smooth, then push through a fine sieve, discarding seeds. Makes about 300ml.
03   Combine berries and Cointreau in a bowl and stand for 5 minutes to macerate. Divide berries between bowls and drizzle with raspberry sauce. Using scissors cut tops of coeurs à la crème, invert onto berries, carefully peel away muslin and serve.







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