This week’s French Fridays with Dorie recipe (coeur à la crème, p 425) was one I’d been waiting to try. It’s a recipe I know very well – my mum used to make these when I was in my teens, for dinner parties (we entertained a LOT – must be where I get the love of it!) and my sister and I thought it was the best thing since sliced bread. Until we discovered the chocolate version. In recent times, I’ve experimented with lightening the plain version up by using Greek yoghurt, with pleasing results. When you make it in the heart shaped mold (which I rarely do – usually I just use ramekins and if my sister is coming I will use a giant bowl because we figure it’s less cleanup i.e. one bowl and 2 spoons ;)) it makes for a gorgeous presentation making it look more complicated than it really is.
My mum’s original version uses cream cheese, cottage cheese or mascarpone, heavy cream, icing sugar, some caster sugar and vanilla essence. Dorie’s version uses only cream cheese, less sugar (I liked this) so it did not set as firmly as the ones I am used to (even after a couple of days in the fridge) – and later on, after making this and reading other Doristas’ feedback, I realise Dorie suggests that if you make one large heart (I always use little individual ones), you can slice it like a cake. Err… really? I don’t really care because I would never make a big one and the little ones are adorable on their own sans slicing but I did wonder about the consistency for that type of serving situation…
Definitely not “dip-like” as it turned out for some but also not slice-able.
In any case, definitely delicious. Served with puréed raspberries, it was perfect.
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