INGREDIENTS

INSTRUCTIONS

From: rlilly@skidmore.edu (Reggie Lilly)  Date: 24 Mar 1994 02:18:18
-0500 Someone, I think on this list, said  they had a recipe for coeur
a la creme (forgive the lack of  diacritical marks), but the recipe
they posted didn't look like the  one I have. Though I haven't tried
it, all the recipes from Anne  Willan's book Gastronomique (which is
also a beautiful visual and  discursive tour de France that will make
even an American homesick)  are excellent.  Her cremets sound good too.
"Cremets or 'coeur a la creme' is a fresh cheese often moulded in a
heart shape.  The most delicate is based on creme fraiche, but soft
cream cheese mixed with double/heavy cream is an acceptable
substitute. It is a summer dessert, at its best with fresh red
berries, sugar and cream. Serves 6  Line the mould with
muslin/cheesecloth.  In a large bowl whip the  creme fraiche until it
holds soft peaks.  Alternatively, beat the  double creme with the cream
cheese. In another bowl, whip the egg  whites until stiff. Stir about a
quarter of the egg whites into the  creme fraiche then fold the mixture
into the remaining egg whites.  Spoon the mixture into the mould and
cover with plastic wrap. Set it  on a dish and leave to drain in the
refrigerator for at least 8, or  up to 36 hours.  An hour or two before
serving, turn the cremets out onto a serving  dish. Arrange the
raspberries or strawberries around the cremets.  Serve it with separate
bowls of sugar or vanilla sugar and the  remaining creme fraiche or
creme Chantilly."  REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 259
Total Fat: 29.3g
Cholesterol: 92.5mg
Sodium: 133mg
Potassium: 148.1mg
Carbohydrates: 3.7g
Fiber: 0g
Sugar: <1g
Protein: 5.6g