Coeur a la Creme
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
- Servings: 6
Source: The Martha Stewart Show, July Summer 2008
- 2 cups creme fraiche, chilled
- 4 large egg whites
- Fresh raspberries or strawberries, for serving
- Sugar, for serving
- Chantilly Cream, for serving
Line six 3/4 cup individual or a 1 quart coeur a la creme mold with cheesecloth; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche until soft peaks form. In a second bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until stiff. Fold about a quarter of the egg whites into the creme fraiche, and then fold mixture into remaining egg whites.
Spoon mixture into prepared molds, filling well into the corners. Cover with plastic wrap and place on a rimmed baking sheet. Refrigerate until firm, at least 8 hours and up to 36 hours.
Invert each mold onto a plate and remove mold. Spread chantilly cream over the surface of the coeur a la creme and surround with berries. Place a dragee at the top center of the heart to create a necklace "clasp."