Coeurs a la Creme with Fresh Raspberry Coulis

1. 1

   Press the cheese through a fine sieve into a mixing bowl and stir in first the double cream then the sugar.

2. 2

   Beat until light and fluffy.

3. 3

   In a small bowl, beat the egg whites just until stiff.

4. 4

   Fold them carefully into the cheese mixture.

5. 5

   Line six moulds with fine damp muslin or cheesecloth.

6. 6

   Spoon the cheese into the prepared moulds, tapping the sides gently to allow the mixture to settle.

7. 7

   Fold the ends of the cloth over the moulds, place them on a cake rack and refrigerate overnight.

8. 8

   To make coulis, liquidize the raspberries and sugar to a smooth puree.

9. 9

   Add lemon juice to taste.

10. 10

    Pass through a sieve into a small bowl.

11. 11

    To serve, spoon a little of the raspberry coulis on to each serving plate.

12. 12

    Discard any draining liquid and unmould the heart-shaped desserts on top of the sauce.

13. 13

    Drizzle with cream and surround with the raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.