coffee coeur à la crème (heart of cream)

  • 2 tablespoons mascarpone
  • 30g cream cheese 
  • 1 vanilla bean, split and seeds scraped 
  • ¼ cup (55g) caster (superfine) sugar 
  • 2 tablespoons double (thick) cream 
  • ⅓ cup thick Greek-style (natural) yoghurt 
  • 1 teaspoon instant coffee powder, dissolved in 1 teaspoon boiling water
  • icing (confectioner’s) sugar, for dusting 
  • raspberries, to serve
  1. Place the mascarpone, cream cheese and vanilla seeds in a food processor and process until smooth. Add the sugar, cream, yoghurt and coffee and process until smooth. 
  2. Line 2 x ½ cup-capacity (125ml) porcelain heart-shaped moulds with 2 x 25cm squares of damp muslin. Spoon the cream mixture into the moulds until full and smooth the tops. 
  3. Fold over the over muslin, place the moulds on a baking tray, cover with plastic wrap and refrigerate for 6 hours or until firm. Carefully turn out and remove the muslin. Dust with icing sugar and serve with raspberries. Serves 2.
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