Coeur à la créme with red wine sorbet

Recipe from: March 2010

Ingredients 11
Servings 2
Minutes 2 hours


Serving Change
  • For the coeur à la crème
  • 1
    cream cheese
  • 500
    double cream
  • 3 egg whites
  • For the sorbet
  • A bottle of decent red wine
  • 100
    castor sugar
  • Zest of two oranges
  • 1 Star anise
  • 5 Cloves
  • 6 Peppercorns


2 hours
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 hour.


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.


Read more on: slow cook


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