Coeurs à la crème

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 250 g (½ lb) thick Greek-style plain yoghurt
  • 150 g (5 oz) curd cheese or sieved cottage cheese
  • 2 teaspoons rosewater
  • clear honey or caster sugar, to taste
  • 3 free-range egg whites


Blend the yoghurt and curd or cottage cheese, mix in the rosewater until smooth, and sweeten to taste. Whisk the egg whites to form peaks, and fold into the cheese.

Spoon the mixture into muslin-lined moulds, place on a plate, and refrigerate for about 12 hours to drain and firm up.

When ready to serve, turn out onto plates, and carefully peel the muslin from the moulded cheese mixture.