Name: Coeur a la Creme #2
Ingredients: 2 c Creme fraiche -or-; 1 1/2 c Double/heavy cream -and-; 4 oz Cream cheese; 4 Egg whites; Sugar or vanilla sugar; Creme fraiche or creme chantilly [i.e.; sweetened whipped cream]; Coeur a la creme mould (1 quart/1 litre) capacity or several small moulds;; Muslin/cheesecloth

[Saying] “yes” might be very unwise. It might not be the best way to repay our debt of love. Saying “yes” to one task might keep us from another that is more important. It might mean that we will do something that someone else could have done better. It might mean that we will entrench the sin patterns of other people. It might mean that we interpret the church egocentrically rather than as a body, thinking, “If I don’t do it, nobody will.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	American	Dessert	6	Servings

INGREDIENTS

2	c	Creme fraiche -or-
1 1/2	c	Double/heavy cream -and-
4	oz	Cream cheese
4		Egg whites
		Sugar or vanilla sugar
		Creme fraiche or creme chantilly [i.e.; sweetened whipped cream]
		Coeur a la creme mould (1 quart/1 litre) capacity or several small moulds;
		Muslin/cheesecloth

INSTRUCTIONS

FOR SERVING
From: [email protected] (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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