Coeurs à la crème

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 250 g (½ lb) thick Greek-style plain yoghurt
  • 150 g (5

Method

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,