INGREDIENTS

INSTRUCTIONS

FOR SERVING
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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