Coeur a la Crème
Makes 8
Ingredients
Strawberry Sauce
- 8 oz strawberries, hulled
- 1 tbsp lemon juice
- 1 tbsp sugar
Passion Fruit Sauce
- ½ cup passion fruit juice
- 1 tbsp cornstarch
- 1 tbsp mild-flavored honey
For Coeur a la Crème
- 1¾ cups heavy cream, divided
- ¾ cup powdered sugar
- 6 oz mascarpone cheese, at room temperature
- 6 oz cream cheese, at room temperature
- 2 tbsp lemon juice
- 1½ tsp vanilla extract
- ¼ tsp kosher salt
Macadamia Nut Crumble (optional)
- 2 cups roasted & salted macadamia nuts
- ½ cup brown sugar
- 2 tbsp unsalted butter, melted & cooled
Suggested Garnishes
- sliced strawberries
- edible flowers
Equipment
- 8 perforated heart molds (3½" each)
- 8 cheesecloth squares (10" x 10"), dampened
How-to
Blend & Simmer Strawberry Sauce
- In a blender, puree strawberries, lemon juice, and sugar until smooth.
- Transfer mixture to a small saucepan and bring to a simmer over medium-high heat. Simmer gently for 5 minutes
- Transfer to a small, heat-proof bowl and cool in refrigerator, at least 1 hour
Make Passion Fruit Sauce
- Add 2 tbsp of the passion fruit juice to a small bowl, and stir with the cornstarch until dissolved
- In a small saucepan, bring remaining juice and honey to a boil over medium-high
- Whisk in cornstarch mixture and return to a boil. Simmer to thicken, about 1-2 minutes
- Transfer mixture to a small, heat-proof bowl and cool in refrigerator, at least 1 hour
Mix & Mold Coeur a la Crème
- Dampen cheesecloth squares and press into perforated molds to line
- In a standing mixer fitted with a whisk attachment, whip 1¼ cups of the heavy cream with the powdered sugar until soft peaks form. Transfer to a bowl and set aside. You do not need to clean the mixer for the next step
- In the mixer, whip cream cheese and mascarpone until smooth, scraping down the bowl at least once
- Slowly add remaining heavy cream and beat on low speed until incorporated, scraping down the bowl
- Mix in lemon juice, vanilla, and salt
- Using a large spatula, fold the whipped cream into the cream cheese mixture in 3 batches, until incorporated
- Divide mixture evenly among prepared molds. Fold cheesecloth over the top of the hearts and press gently to evenly distribute into mold. Give each mold a tap on the counter
- Refrigerate until set, at least 4 hours
Make Macadamia Nut Crumble (optional)
- Add macadamia nuts, brown sugar and butter to a food processor, and pulse until the mixture resembles coarse sand
Unmold & Plate
- Invert mold onto a small plate (not your serving plate). Peel away the cheesecloth on the top
- Spoon sauces onto serving plate (about 2 tbsp each sauce on either side)
- If using, pile some of the macadamia nut crumble into the center of the plate and use a spatula to transfer the coeur a la crème and place atop the crumble
- Garnish with sliced strawberries or edible flowers if desired, repeat with remaining molds, sauce and crumble, and serve immediately