Cinnamon Coeur Ala Creme with Raspberry Sauce Recipe

Delicious cinnamon creams are complemented delightfully by the sharp raspberry sauce.

Recipe : Cinnamon Coeur Ala Creme with Raspberry Sauce

Ingredients :

30g / 1 oz icing sugar

Method :

Put the cream cheese into a large bowl along with 60ml / 4 tbsp of the cream. Whisk with an electric mixer until the mixture is light and fluffy. Mix in the 3oz of icing sugar and the cinnamon, stirring well until all ingredients are well blended. Whip the remaining cream in another bowl until it forms soft peaks. Fold the cream into the cheese mixture with a metal spoon. Line four individual Coeur a la Creme moulds with dampened muslin or clean damp J-clothes, extending the material beyond the edges of the moulds.

Spoon the cheese mixture into the mould and spread out evenly, pressing down well to remove any air bubbles. Fold the overlapping edges of the muslin or J-cloth over the top of the mixture, and refrigerate the moulds on a rack placed over a tray, for at least 8 hours. Puree the raspberries in a liquidizer or food processor, and press through a nylon sieve to remove all the pips.

Blend the 1 oz of icing sugar into the fruit puree to sweeten. Carefully remove the cheesecloth from the cream cheese hearts, and place each one on a serving dish. Spoon a little of the sauce over each heart and serve the remainder separately.

Serves 4

More Low Salt Cooking Recipes