COEUR à LA CREME WITH RHUBARB SAUCE
This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don't have heart molds, just use a wide, shallow sieve.
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
- Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
- Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
- The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
- To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 15 grams, Sodium 157 milligrams, Sugar 17 grams, TransFat 0 grams
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