Coeur à la créme
Mix the cream cheese and cream. In a separate bowl, beat the egg whites
until stiff peak stage. Fold into the cream mixture. Taste, and add a
pinch of sugar or drop of lemon juice if desired.
Pour the mixture into cheese cloth-lined coeur à la crème moulds (or
individual, perforated foil moulds) and refrigerate for at least twelve
Place all the ingredients in a saucepan, bring to the boil, and
allow to reduce until slightly syrupy. Refrigerate until well chilled.
Freeze using an ice-cream churner (or place in the freezer and beat
every half hour / hour, to prevent ice-crystals from forming).
Unmold the crèmes. If using square foil moulds like I did, cut the crèmes into heart shapes using a cookie cutter.Make red wine sorbet quenelles using two teaspoons, and place it alongside the creamy cheese hearts.
Serve with a sprig of fresh mint, lemon balm or pineapple sage, and enjoy!
For more delicious recipes visit Sardines on Toast's blog.