Name: Petits Coeurs de Crème aux Fraises des Bois et aux Fleurs de Sureau (Little Heart-Shaped Creams with Wild Strawberries and Elderflowers)
Yield: Serves 4
Cuisine: French
Ingredients: 2 heads of elderflower blossom; 1¼ cups heavy cream; ½ cup sugar; ¾ cup green gooseberries or smaller green grapes; 2 egg whites; 2 tablespoons water; cultivated strawberries; about 24 whole wild strawberries, or some sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Traditionally, these little drained cream cheeses from the Loire valley are made in early summer with thick, rich cream. A few sweet, wild strawberries, fraises des bois, are strewn on top. I like to pour a little muscat-scented syrup made from elderflowers around the creams.

Ingredients

1¼ cups heavy cream
2 egg whites

Method

Beat the cream until thick but still glossy. Beat the egg whites until stiff. Fold the egg whites into the cream and spoon the mixture into four heart-shaped china molds lined with damp muslin. Leave in a cold place overnight to drain.

To make the muscat-scented syrup, cook the gooseberries (don’t bother to top and tail them), or grapes, with the sugar and water over low heat until soft