| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Curd or cottage cheese OR- Cream cheese |
| 10 |
fl |
Double (heavy) cream |
| 2 |
tb |
Caster (superfine) sugar |
| 2 |
|
Egg whites |
| 5 |
fl |
Single (light) cream |
| 8 |
oz |
Raspberries |
| 10 |
oz |
Fresh raspberries |
| 1/2 |
c |
Caster (superfine) sugar |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
RASPBERRY COULIS
Traditionally the heart-shaped moulds were made of wicker; now china ones
are used. If you decide to use cream cheese, make sure it is unsalted.
Press the cheese through a fine sieve into a mixing bowl and stir in first
the double cream then the sugar. Beat until light and fluffy. In a small
bowl, beat the egg whites just until stiff. Fold them carefully into the
cheese mixture.
Line six moulds with fine damp muslin or cheesecloth. Spoon the cheese into
the prepared moulds, tapping the sides gently to allow the mixture to
settle. Fold the ends of the cloth over the moulds, place them on a cake
rack and refrigerate overnight.
To make coulis, liquidize the raspberries and sugar to a smooth puree. Add
lemon juice to taste. Pass through a sieve into a small bowl. To serve,
spoon a little of the raspberry coulis on to each serving plate. Discard
any draining liquid and unmould the heart-shaped desserts on top of the
sauce. Drizzle with cream and surround with the raspberries.
Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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