Name: Chèvre Coeur à la Crème with Pistachio Crust
Yield: Yield: 2 heart molds, 3 cups (720 ml) in capacity, or 12 individual heart molds, ⅓ cup (80 ml) in capacity (Photo 86)
Ingredients: ½ recipe Strawberry Sauce; 5 ounces (140 g) pistachios, blanched, skins removed, and coarsely crushed; 12 medium, fresh strawberries; 12 large mint leaves, cut into julienne (see Chef's Tip); 12 Piped Curly Cues; 1 pound 8 ounces (680 g) farmer's cheese or cottage cheese; 8 ounces (225 g) cream cheese, softened; 3½ ounces (100 g) soft mild chèvre, such as Montrachet; 1½ cups (360 ml) heavy cream; 7 ounces (200 g) granulated sugar

Preparation info

Yield:
2
heart molds, 3 cups ( 720 ml ) in capacity

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Coeur à la crème—“heart of cream,” in English—can be made from any combination of fresh cheeses, such as farmer’s cheese, cottage cheese, or cream cheese. It is a very simple dish with only a few ingredients the cheese, sugar, cream (or meringue, to make a lighter version), and fruit. The flavor varies according to the proportion of whipped cream and/or meringue added. This recipe is not too sweet and has a little bite, which comes from the addition of chèvre, or fresh goat’s milk cheese. C