Spelling corrections. I offer you: (one) un Cœur à la Crème; (two or more) des Coeurs à la Crème

COEUR A LA CREME "Heart of Cream"

Below is the traditional French mold.
I use a slightly different one,
with straight sides and made of vinyl covered mesh.
I even used a skull shaped mold one time, for Halloween,
with holes pierced in the bottom.
The blood red sauce was the perfect touch.

I was first introduced to this recipe ages ago

but when the recipe disappeared from my collection
I couldn't find a suitable replacement, even after extensive searching on line.
I was first attracted to it for its unusual beauty
then hooked when I tasted its beguiling flavor.
This is not a cake but a confection.
It appears this version is unusual as it uses yogurt cheese (strained yogurt, or Greek style)
instead of Mascarpone, the French standard.
I've had to rely on my memory for this recipe
so while it's very good it's not the 'original' I grew to love.
But this one has grown on me, in a very good way.

So without further apology here's my version of:

COEUR A LA CREME

1/2 tub (32oz./2lb.) Greek style, non-fat plain, pure yogurt
1/2 pint heavy cream
2 organic egg whites (since they'll go in uncooked)
1/2 rounded tsp. Cream of Tartar
2/3 Confectioner's sugar
1 tsp. vanilla

One day before serving
Whip heavy cream until stiff then add sugar gradually and vanilla.
Beat egg whites until stiff peak stage, sprinkle in tartar until just blended.
Gently stir together whipped cream and whites into yogurt.
Scoop into heart shaped mold, lined with moistened cheesecloth.
Drain into a larger bowl to catch the drippings, in the fridge for 12-24 hours.
The heart shape is traditional French but if all you have is something roundish, like a medium sized sieve, use this.

When ready to serve place an inverted plate over the mold and quickly flip the mold onto the plate. Gingerly remove the mold then the cheesecloth.

If transporting, before turning out from mold, line a larger bowl with several layers of absorbent towels to catch and stabilize the heart mold.

Serve chilled with a strawberry, mango or raspberry coulis (recipe below). Strawberry is traditional in France but I prefer raspberry for its dense and pleasing flavor. And the dark blood red color is intensely beautiful and eye catching.

Decorate with edible flowers (see list below).

Some say this resembles mousse. You decide.

Serves 6-8-10


RASPBERRY COULIS

2 lb. bag frozen raspberries
2 T water
1/3 Cup sugar
1/2 T corn starch, mixed with 1 T water
1/2 cup fresh raspberries (strawberries or mango)
a few drops lemon juice, if necessary, to bring out the flavor

Bring berries, water and sugar to boil then quickly simmer until sugar is dissolved and berries are broken down. Force through sieve to extract all liquid. Return liquid to pan, bring to gentle boil again and quickly reduce to medium. Stir in cornstarch and water mixture, stirring constantly 3-5 minutes, until mixture thickens. Remove from heat. Serve room temperature or chilled.

GARNISH

Surround Coeur a la Creme with coulis and garnish with edible flowers and 1/2 cup raspberries or strawberries.

EDIBLE FLOWERS
Edible flowers include: nasturtiums, Johnny Jump Ups, other violas and pansies, herb flowers, impatiens, pea flowers, rose petals, fuschia and bee balm flower petals, to name a few.