Recipe Cream hearts : Practical and Delicious

Recipe Cream hearts : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cream hearts. You are currently reading Recipe Cream hearts : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Cream hearts requires 5h, cook 8 and serve 8. Caution: allergy Contains milk, soy, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Romance is in the air, so celebrate with this gourmet French-style dessert.

Ingredients:

9 Ingredients

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  250g cream cheese
  
  
  


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  150g caster sugar
  
  
  


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  125g mascarpone cheese
  
  
  


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  160ml Greek Style Yoghurt
  
  
  


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  300ml thickened cream
  
  
  


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  1 eggwhite
  
  
  


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  White rose petals (for decoration only)
  
  
  


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  Silver cachous, to garnish
  
  
  


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  Fresh raspberries, to serve (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Line eight 125ml coeur a la creme moulds with squares of damp muslin, making sure fabric overhangs moulds. Place the cream cheese in bowl of an electric mixer and beat until smooth. Add 1/2 cup (110g) of sugar and beat until sugar dissolves. Add mascarpone and yoghurt, beat until combined, then fold in cream until just incorporated. Spoon mixture into moulds, pressing into corners, then fold muslin over mixture, pressing down well. Place on a tray and chill for at least 4 hours or overnight.
  
  
  


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  Step 2
  
  
  
  
  Half an hour before serving, lightly whisk the eggwhite and spread the remaining caster sugar on baking paper. Brush the eggwhite on both sides of each petal with a pastry brush, then lightly press into the sugar. Leave to dry for 30 minutes.
  
  
  


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  Step 3
  
  
  
  
  Invert hearts onto serving plates, remove muslin and press a few cachous onto each. Decorate with petals (do not eat) and serve with berries if desired.
  
  
  

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