Yield: 6 Servings
|2 cups||Creme fraiche -or-|
|1½ cup||Double/heavy cream -and-|
|4 ounces||Cream cheese|
|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;|
From: rlilly@... (Reggie Lilly) Date: 24 Mar 1994 02:18:18 -0500 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."
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .