25 July, 2014

Plum Coulis with Coeur à la Crème.

Made for each other.

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)


  1. 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.
  2. Cover, and allow this to drain overnight (or at least for several hours) by placing it in the fridge.
  3. 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.

  4. Gently unmould the coeur onto a plate.
  5. Spoon the coulis around the mould, garnish and serve.

What's not to love?

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