COEUR A LA CREME

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Coeur a la Creme image

This delicious recipe for coeur a la creme is courtesy of Anne Willan.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Valentine's Day Recipes

Number Of Ingredients 6

2 cups creme fraiche, chilled
4 large egg whites
Fresh raspberries or strawberries, for serving
Sugar, for serving
Chantilly Cream, for serving
Dragees

Steps:

  • Line six 3/4 cup individual or a 1 quart coeur a la creme mold with cheesecloth; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche until soft peaks form. In a second bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until stiff. Fold about a quarter of the egg whites into the creme fraiche, and then fold mixture into remaining egg whites.
  • Spoon mixture into prepared molds, filling well into the corners. Cover with plastic wrap and place on a rimmed baking sheet. Refrigerate until firm, at least 8 hours and up to 36 hours.
  • Invert each mold onto a plate and remove mold. Spread chantilly cream over the surface of the coeur a la creme and surround with berries. Place a dragee at the top center of the heart to create a necklace "clasp."

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