Coeur a la Crème

Makes 8


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


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


Blend & Simmer Strawberry Sauce

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

Make Passion Fruit Sauce

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

Mix & Mold Coeur a la Crème

  1. Dampen cheesecloth squares and press into perforated molds to line
  2. 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
  3. In the mixer, whip cream cheese and mascarpone until smooth, scraping down the bowl at least once
  4. Slowly add remaining heavy cream and beat on low speed until incorporated, scraping down the bowl
  5. Mix in lemon juice, vanilla, and salt
  6. Using a large spatula, fold the whipped cream into the cream cheese mixture in 3 batches, until incorporated
  7. 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
  8. Refrigerate until set, at least 4 hours

Make Macadamia Nut Crumble (optional)

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

Unmold & Plate

  1. Invert mold onto a small plate (not your serving plate). Peel away the cheesecloth on the top
  2. Spoon sauces onto serving plate (about 2 tbsp each sauce on either side)
  3. 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
  4. Garnish with sliced strawberries or edible flowers if desired, repeat with remaining molds, sauce and crumble, and serve immediately