Coeur à La Crème with Berry Coulis

For Valentine’s Day, try this lovely French pudding.  Coeur à la Crème is traditionally made in little heart-shaped dishes.   It is the simplest pudding to make – just four ingredients, and is best served with fresh fruit and coulis to offset its gentle creaminess.    When you make it, it has to be allowed to strain overnight, so it is a test of lasting love, not just a quick flash in the pan!  

This is one of the recipes in my latest book:  “Kate’s Puddings – Second Helpings” out now at £11.50.  It is continuing to raise money for two charities – Petham Church and my Volunteer Army Reserve Unit.  On sale at COSI (58/60 Wincheap), Lower Hardres Farm Shop and via my website www.katespuddings.co.uk

Coeur à la Crème

Coeur à la Crème

1 300g tub Crème Fraiche

1 300g pack of full fat cream cheese

2 tbsp caster sugar

2 egg whites

Fresh strawberries/raspberries and coulis

You will also need 3 muslin squares and 2 heart shaped moulds (there was some left over, but whoever heard of lovers having romantic meals for three?)

Blend the first three ingredients together.  Whisk the egg whites until stiff and then fold them into the rest of the ingredients (mix a tablespoonful in first to make it easier).   Put a square of muslin into a medium sized sieve and set it over a bowl.  Spoon the mixture into the muslin, cover with a plate and leave in a cool place overnight.  The residual whey will drip through the muslin. 

Take the two heart-shaped moulds and drape the other pieces of muslin into each before spooning in the mixture.   Chill until you are ready to eat it, then tip each heart out onto a plate covered with coulis and remove the muslin (which can be washed and re-used).  Top with fresh fruit.   Eat.  Love….

Coulis

To make a coulis, take 100g of berries and simmer with a little water and sugar to taste until soft.   Purée in a blender and then sieve out any pips and skin.  This will keep in a bottle in the fridge for some time.