Coeur à la crème

Name: Coeur à la crème
Yield: Serves 6
Cuisine: French
Ingredients: 150 g mascarpone (to make your own); 265 g crème fraîche; 100 g cream cheese (such as Philadelphia); 100 g caster sugar; 125 g plain yogurt; soft fruits and icing sugar, optional, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

Ingredients

150 g mascarpone (to make your own)
100 g cream cheese (such as Philadelphia

Europe
France
Dessert
Vegetarian
Summer
Gluten-free
Mediterranean

Method

I am amused when guests comment how ‘light’ the cream is - this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.

The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, wiping down sides of the processor.

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