Sounds romantic, I know! It must be the french, for sure.
The light and creamy coeur (heart) pairs exeptionally well with the tart-sweet plum coulis.
And guilt free, too!
This is my second entry for the IFBM KitchenAid contest.
For the Coeur à la Crème:
(All dairy products from organic milk, home made.)
Well-drained hung curd (yoghurt) - 100 gms
Soft, home-made paneer - 100 gms
Fresh cream, beaten till soft peaks - 100 gms.
Note: These are the proportions I used, and the texture was great as it turned out. I'm sure variations would be interesting to try out (in future!).
For the Plum Coulis:
Plums - 5-6 sweet, ripe ones.
Water - 1/2 cup
Lemon juice - from half a small lemon
Powdered palm candy - 2 Tablespoons (or to taste, depending on the tartness of the plums)
- For the Coeur, mix the ingredients together and place in couer moulds (which have drain holes) lined with a damp cheesecloth or muslin.I also used cutter shapes on a sieve placed on a plate to catch the drips, to try out more shapes and they worked very well.
- Cover, and allow this to drain overnight (or at least for several hours) by placing it in the fridge.
- For the coulis, chop the fruit roughly and place with the water and sugar in a non-reactive pan, simmer slowly for 5-10 minutes till soft and the colour is bright. Cool. Puree. Refrigerate.
- Gently unmould the coeur onto a plate.
- Spoon the coulis around the mould, garnish and serve.
What's not to love?