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Coeur a la Creme

This delicious recipe for coeur a la creme is courtesy of Anne Willan.

  • servings: 6




  • 2 cups creme fraiche, chilled
  • 4 large egg whites
  • Fresh raspberries or strawberries, for serving
  • Sugar, for serving
  • Chantilly Cream, for serving
  • Dragees


  1. Step 1

    Line six 3/4 cup individual or a 1 quart coeur a la creme mold with cheesecloth; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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."

The Martha Stewart Show, July Summer 2008

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Reviews (2)

  • discob77 13 Jan, 2011

    Hi PortlandRoger - You can buy the molds at Sur la Table if you have one in your area. If not, You can order it on their website:

  • PortlandRoger 25 Jul, 2008

    I would like to know where the Coeur La Creme molds used by Anne on this show segment can be obtained?