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Coeur à la Crème

By In The Kitchen With Stefano Faita

INGREDIENTS

8 ounces cream cheese, room temperature
1/4 cup icing sugar, or to taste
1 tsp. vanilla
1 cup whipping cream (35%)
1 pint mixed berries
1/4 cup chopped pistachios
Maple Syrup, for drizzling

PREPARATION

Beat together cream cheese, icing sugar and vanilla until smooth and creamy.

In another large bowl, whip cream until soft peaks form. Gently fold or beat the whipped cream into the cream cheese mixture.

Line a 7-inch coeur à la crème mould (perforated heart-shaped mould) with a double layer of cheesecloth, leaving about 4-inches of overhang. Add cream cheese mixture. Fold cheesecloth over top. Place mould on tray. Cover with plastic wrap and refrigerate 24 hours.

To serve: discard liquid and unmould onto serving dish, removing cheesecloth. Garnish with mixed berries, pistachios and drizzle with maple syrup.

Variation: Instead of using the perforated heart-shaped mould, you could also just line a fine-meshed sieve with cheesecloth and then place over a large bowl to drain in the fridge.

Yield: 4 servings.