Ingredients for Coeurs A La Creme
- 14 ounces (400g) cottage cheese
- Caster Sugar
- 1 cup (240ml) heavy cream
- 1 tablespoon lemon juice
- 3 large egg whites
- Fresh Raspberry
- Fresh Strawberries
- Single Cream
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How to Make Coeurs A La Creme
- Press 14 ounces of cottage cheese through a fine-mesh sieve into a bowl. Add 1/2 cup granulated sugar and mix thoroughly until smooth.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold in 1 tablespoon of lemon juice. Carefully incorporate this whipped cream mixture into the cottage cheese mixture using a spatula, folding gently to avoid deflating the cream.
- If using a single, large mold, no lining is necessary. If using individual molds and you wish to unmold the desserts, line each mold with a piece of cheesecloth or muslin.
- In a clean bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in three additions, being careful not to overmix.
- Spoon the mixture evenly into your prepared molds. Cover and refrigerate overnight (at least 8 hours) to allow the dessert to set and drain excess liquid.
- To unmold, carefully invert the molds onto serving plates. Use the cheesecloth/muslin to support the dessert as you gently remove it from the mold. Peel away the cheesecloth carefully.
- Serve immediately, garnished with fresh strawberries, raspberries, and a dollop of whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
97g
Carbs
3g
