Coeurs a la Creme

Difficulty:
1/5

Yield: 4 servings
Preparation is easy
Preparation time is 15 minutes, 12 hours draining

Ingredients

  • 8 ounces unsalted cream cheese (250 grams)
  • 10 ounces sour cream (310 milliliters)
  • 2 tablespoons caster sugar (30 grams)
  • 2 large egg whites

For the sauce: 

  • 1 cup ripe raspberries (200 grams)
  • 1 cup redcurrants (200 grams)
  • 2 tablespoons sugar (30 milliliters)
  • 4 tablespoons double cream (60 milliliters)

Directions

  1. Combine the cream cheese, soured cream and sugar thoroughly with a hand blender in a
  2. mixing bowl. Then whisk the egg whites with your hand blender (make sure the blades are squeaky clean first) until they are stiff. Fold them carefully into the cream mixture. The whole lot now needs to be drained overnight in a cool place.
  3. Place the mixture in a suitably-sized square of muslin, and placing this in a sieve over a bowl. Liquid should accumulate in the bottom of the bowl.
  4. The following day, an hour at least before you want to serve the coeurs, pile the mixture into individual molds (traditionally heart-shaped) and allow to sit in the fridge to set.
  5. Save a few of the best-looking raspberries and red currants. Make a fruit puree by putting the raspberries in a food processor and whizzing until liquid. Remove the redcurrants from their stems with a fork and add them to the raspberries. Add the sugar to taste as redcurrants can sometimes be rather tart. Push the mixture through a fine-meshed sieve into a bowl.
  6. Serve the coeurs a la crème by turning them out onto a plate decorated with the fruit puree and double cream. Pile the whole berries on top.