Cream Cheese Hearts with Damson Sauce

The next recipe makes a very simple, rich and stylish dessert. It goes particularly well with damson, but I make this at all times of the year and use for the sauce whatever fruit is in season. If there is nothing much available, I fall back on that indispensable store-cupboard standby, a packet of dried apricots.


  • 100 g (4 oz) each thick Greek-style plain yoghurt, curd cheese, sieved cottage cheese and crème fraiche
  • 75 g (3 oz) unrefined caster sugar, plus extra for the sauce
  • 2 free-range egg whites
  • 500 g (1 lb) damsons, poached in a little water


Blend the yoghurt, cheeses and cream until smooth, and stir in the sugar. Whisk the egg whites to form peaks, and fold into the mixture.

Spoon the mixture into pierced moulds, lined with wet cheesecloth, place on a plate, and refrigerate for about 12 hours to drain and firm up. Sieve the damsons and sweeten the purée to taste.

When ready to serve, turn the hearts out onto individual plates, carefully peel off the cheesecloth and pour the sauce around.