how2heroes » Coeur a la Crème

Dessert & Baked Goods » Coeur a la Crème

Kelley Geller uses mascarpone and cream cheeses as the base for this gorgeous, chilled, no-bake dessert. Sweetened whipped cream is folded into the mixture giving it an airy, mousse-like texture. She pairs it with a duo of vibrant strawberry and passion fruit sauces and suggests to serve it with her Macadamia Nut Crumble, as a deconstructed cheesecake of sorts. Make this dessert ahead of time for a deceptively easy, heart-shaped treat.

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Makes 8

Ingredients

Strawberry Sauce

8 oz strawberries, hulled
1 tbsp lemon juice
1 tbsp sugar

Passion Fruit Sauce

½ cup passion fruit juice
1 tbsp cornstarch
1 tbsp mild-flavored honey

For Coeur a la Crème

1¾ cups heavy cream, divided
¾ cup powdered sugar
6 oz mascarpone cheese, at room temperature
6 oz cream cheese, at room temperature
2 tbsp lemon juice
1½ tsp vanilla extract
¼ tsp kosher salt

Macadamia Nut Crumble (optional)

2 cups roasted & salted macadamia nuts
½ cup brown sugar
2 tbsp unsalted butter, melted & cooled

Suggested Garnishes

sliced strawberries
edible flowers

Equipment

8 perforated heart molds (3½" each)
8 cheesecloth squares (10" x 10"), dampened

How-to

Blend & Simmer Strawberry Sauce

In a blender, puree strawberries, lemon juice, and sugar until smooth.
Transfer mixture to a small saucepan and bring to a simmer over medium-high heat. Simmer gently for 5 minutes
Transfer to a small, heat-proof bowl and cool in refrigerator, at least 1 hour

Make Passion Fruit Sauce

Add 2 tbsp of the passion fruit juice to a small bowl, and stir with the cornstarch until dissolved
In a small saucepan, bring remaining juice and honey to a boil over medium-high
Whisk in cornstarch mixture and return to a boil. Simmer to thicken, about 1-2 minutes
Transfer mixture to a small, heat-proof bowl and cool in refrigerator, at least 1 hour

Mix & Mold Coeur a la Crème

Dampen cheesecloth squares and press into perforated molds to line
In a standing mixer fitted with a whisk attachment, whip 1¼ cups of the heavy cream with the powdered sugar until soft peaks form. Transfer to a bowl and set aside. You do not need to clean the mixer for the next step
In the mixer, whip cream cheese and mascarpone until smooth, scraping down the bowl at least once
Slowly add remaining heavy cream and beat on low speed until incorporated, scraping down the bowl
Mix in lemon juice, vanilla, and salt
Using a large spatula, fold the whipped cream into the cream cheese mixture in 3 batches, until incorporated
Divide mixture evenly among prepared molds. Fold cheesecloth over the top of the hearts and press gently to evenly distribute into mold. Give each mold a tap on the counter
Refrigerate until set, at least 4 hours

Make Macadamia Nut Crumble (optional)

Add macadamia nuts, brown sugar and butter to a food processor, and pulse until the mixture resembles coarse sand

Unmold & Plate

Invert mold onto a small plate (not your serving plate). Peel away the cheesecloth on the top
Spoon sauces onto serving plate (about 2 tbsp each sauce on either side)
If using, pile some of the macadamia nut crumble into the center of the plate and use a spatula to transfer the coeur a la crème and place atop the crumble
Garnish with sliced strawberries or edible flowers if desired, repeat with remaining molds, sauce and crumble, and serve immediately