Making a Fresh Cheese Coeur a la Creme Dessert

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert, which should be prepared two days before serving.


  • 2 cups/500 ml fresh cheese
  • 1 cup/250 m


  1. Line each mold with a piece of cheesecloth (this is not essential but it gives the dessert a neat patterned finish). In a large bowl, whisk the cheese and cream until smooth, adding a little