Cream hearts desserts recipes
Ingredients
250g cream cheese
150g caster sugar
125g mascarpone cheese
160ml Farmers Union Greek Style Yogurt
300ml thickened cream
1 eggwhite
White rose petals (for decoration only)
Silver cachous, to garnish
Fresh raspberries, to serve (optional)
Cream hearts desserts recipes
Method
Step 1
Line eight 125ml coeur a la creme moulds with squares of damp muslin, making sure fabric overhangs moulds. Place the cream cheese in bowl of an electric mixer and beat until smooth. Add 1/2 cup (110g) of sugar and beat until sugar dissolves. Add mascarpone and yoghurt, beat until combined, then fold in cream until just incorporated. Spoon mixture into moulds, pressing into corners, then fold muslin over mixture, pressing down well. Place on a tray and chill for at least 4 hours or overnight.
Step 2
Half an hour before serving, lightly whisk the eggwhite and spread the remaining caster sugar on baking paper. Brush the eggwhite on both sides of each petal with a pastry brush, then lightly press into the sugar. Leave to dry for 30 minutes.
Step 3
Invert hearts onto serving plates, remove muslin and press a few cachous onto each. Decorate with petals (do not eat) and serve with berries if desired.
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