Coffee Coeur la Creme Recipe

Coffee Coeur la Creme Recipe

These pretty heart-shaped creams, speckled with espresso-roasted coffee beans, are served with a fresh fruit sauce. Use wild strawberries, if available, for their wonderful perfume.

Ingredients : (Serves 6)

25 g/1 oz/generous cup espresso-roasted coffee beans

225 g/8 oz/1 cup ricotta cheese or curd cheese

300 ml/ pint/1 cups creme fraiche

25 g/1 oz/2 tablespoons caster (superfine) sugar

Finely grated rind of orange

2 egg whites

For the red fruit coulis

175 g/6 oz/1 cup raspberries

30 ml/2 tablespoons icing (confectioners') sugar, sifted

115 g/4 oz small strawberries, halved

Method :

Preheat the oven to 180C/350F/Gas 4. Spread the espresso-roasted coffee beans on a baking sheet and roast for about 10 minutes. Allow to cool, then put in a large plastic bag and crush into tiny pieces with a rolling pin. Thoroughly rinse 12 pieces of muslin (cheesecloth) in cold water and squeeze dry. Use to line six coeur la creme moulds with a double layer, allowing the muslin to overhang the edges.


Press the ricotta or curd cheese through a fine sieve into a bowl. Stir the creme fraiche, sugar, orange rind and crushed roasted coffee beans together. Add to the cheese and mix well. Whisk the egg whites until stiff and fold into the mixture. Spoon into the prepared moulds, then bring the muslin up and over the filling. Leave in the refrigerator overnight to drain and chill.


To make the red fruit coulis, out the raspberries and icing sugar in a food processor and blend until smooth. Push through a fine sieve to remove the pips. Stir in the strawberries. Chill until ready to serve. Unmould the hearts on to individual serving plates and carefully remove the muslin. Spoon the red fruit coulis over before serving.


Cook's Tip : Muslin has a fine weave that allows the liquid from the cheese to drain through. If you haven't got any muslin, use a new all-purpose disposable cloth instead.

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