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پیر 4 دسمبر 2006Monday, December 04, 2006

Coeur à la Crème

For Thanksgiving, I made dessert. Here is one recipe. I got it from Simple French Desserts. I have made some minor changes in the recipe.

Ingredients

  1. Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat (I use an electric mixer) the sweetened cream until soft peaks form. Set aside.
  2. In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
  3. Line a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
  4. Fill a bowl with the cream mixture. Set the sieve over the bowl to drain. Cover with plastic wrap and refrigerate for 24 hours.
  5. Unwrap and invert the bowl onto a serving plate. Remove the cheesecloth. Surround the coeur à la crème with Raspberry Coulis and a few fresh raspberries.

That’s it. It is easy to make and tastes great. You can ask Wayfarer if you don’t believe me.

Tags: cooking, dessert, french, recipe

Posted by Zack at December 4, 2006 4:01 PM in Food and Cooking

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Comments

Yum yum! So many delicious things together and then cooking skill must be very delicious

Posted by: Ajmal (274 comments) at December 5, 2006 10:40 AM

Yay! I LOVED this!

Posted by: wayfarer (109 comments) at December 5, 2006 11:43 AM

Yes, the French are truly culinary masters.

Posted by: Captain_Arrrgh (127 comments) at December 5, 2006 3:27 PM

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