Coeur à la Crème
Coeur à la Crème
Ingredients
- Cheesecloth, wet
- 1/2 vanilla bean
- 1 container 475 g ricotta cheese
- 6 tablespoons (90 ml) icing sugar
- 1/4 cup (60 ml) honey
- 2 egg whites
- 1/2 cup (125 ml) 35% cream, whipped
Instructions
- Line a 1 litre (4 cups) coeur à la crème hearth-shaped pierced mold with a layer of moist cheesecloth, letting it hang over the sides.
- With a sharp knife, split the vanilla bean in half to open it and remove the seeds.
- In a blender, purée the cheese, sugar, honey and vanilla seeds or extract until smooth. Pour into a bowl.
- In a bowl, beat the egg whites until stiff peaks form. Set aside. With a spatula, fold the whipped cream and egg whites into the cheese mixture. Pour into the prepared mold. Fold the cheesecloth over the mixture.
- Place the mold on a rack over a baking sheet to drain. Refrigerate for 24 hours.
- Unmould onto a serving platter and serve with strawberry coulis. Ideally serve the same day.
Coeur à la Crème