Recipe courtesy of David Rosengarten

Coeur a la Creme

Save Recipe
  • Total: 9 hr 45 min
  • Prep: 8 hr 15 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Dried Apricot Sauce with Galiano:

Directions

Special equipment:
Cheese cloth
  1. In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed. 
  2. Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top.

Dried Apricot Sauce with Galiano:

  1. In a saucepan cover the apricots with hot water and add the vanilla bean. Let stand for 30 minutes. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish. Add the cherries and angelica. Reduce cooking liquid until it is syrupy and stir in the galiano. Pour syrup while still hot over fruit. Stir in lemon juice. Add water to thin sauce to desired consistency. Let cool. Chill, covered; until ready to serve. 
  2. Yield: 1 1/2 cups

Cook’s Note

Recommended Wine: Martini & Rossi Asti

32m Easy 100%
CLASS
Julie Reiner

La Rosa

3m Easy 100%
CLASS
Naomi Pomeroy

Creme Fraiche Tart

15m Intermediate 63%
CLASS
10m Easy 98%
CLASS

18m Intermediate 96%
CLASS
7m Easy 97%
CLASS
Sebastien Rouxel

Creme Brulee

17m Intermediate 95%
CLASS