Coeurs A La Creme With Fresh Raspberry Coulis

---------- Recipe via Meal-Master (tm) v8.02

Title: COEURS A LA CREME WITH FRESH RASPBERRY COULIS
Categories: Desserts
Yield: 6 servings

8 oz Curd or cottage cheese
-OR- Cream cheese
10 fl Double (heavy) cream
2 tb Caster (superfine) sugar
2 Egg whites
5 fl Single (light) cream
8 oz Raspberries

---------------------RASPBERRY COULIS---------------------
10 oz Fresh raspberries
1/2 c Caster (superfine) sugar
2 tb Lemon juice

Traditionally the heart-shaped moulds were made of
wicker; now china ones are used. If you decide to use
cream cheese, make sure it is unsalted.

Press the cheese through a fine sieve into a mixing
bowl and stir in first the double cream then the
sugar. Beat until light and fluffy. In a small bowl,
beat the egg whites just until stiff. Fold them
carefully into the cheese mixture.

Line six moulds with fine damp muslin or cheesecloth.
Spoon the cheese into the prepared moulds, tapping the
sides gently to allow the mixture to settle. Fold the
ends of the cloth over the moulds, place them on a
cake rack and refrigerate overnight.

To make coulis, liquidize the raspberries and sugar to
a smooth puree. Add lemon juice to taste. Pass
through a sieve into a small bowl. To serve, spoon a
little of the raspberry coulis on to each serving
plate. Discard any draining liquid and unmould the
heart-shaped desserts on top of the sauce. Drizzle
with cream and surround with the raspberries.

Source: A Basket of Berries, by Val Archer Typed for
you by Karen Mintzias

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