Julee Rosso, Sheila Lukins

Mascarpone Coeur a La Creme

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The perfect way to say I love you—with a bit of sweet creamy mascarpone cheese and the gentle bite of chèvre. Our Blueberry Sauce, made with red wine vinegar, is the perfect foil.

Ingredients

  • 12 ounces mascarpone cheese
  • 8 ounces farmer’s cheese
  • 3

Method

  1. Dampen and thoroughly wring out a double thickness of cheesecloth, and use it to line a 7- to 8 inch coeur á la crème mold; leave enough cloth overhanging to fold over the top. Set the mold aside.
  2. Combine the three cheeses in a food processor and process until smooth.