Name: Coeur à la créme with red wine sorbet
Prep time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 1 cup cream cheese; 500 ml cream double thick; eggs whites only; wine red; 100 ml castor sugar; orange zest only; star anise; cloves; peppercorns

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Ingredients (9)

For the coeur à la crème

1 cup	cream cheese
500 ml	cream — double thick
	eggs — whites only

For the sorbet

	wine — red
100 ml	castor sugar
	orange — zest only
	star anise
	cloves
	peppercorns

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Method:

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.

Sorbet:
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!

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