I had been wanting to try this recipe for some time since I first saw the cute heart-shaped dessert in Christine Manfield’s Desserts – and I had forgotten about it because I couldn’t find the moulds anywhere with holes in the base. Luckily I finally found them at my local kitchen shop and so I could try it at last.
I believe this is a variation of a traditional French dessert cremet d’Anjou from the Loire region – which is normally made with fromage frais and meringue. I’ve had this airy dessert when I was in Japan, it’s been popular there for a long time.
In this recipe, she uses mascarpone cheese, but until I started reading the recipe properly I didn’t realise you actually make the mascarpone yourself! It takes a whole day to make this (the draining process is the point of this dessert) and after that you add cream cheese, double cream and yoghurt then drain again.
I’m not 100% sure if I did all the processes right, but the finished cream was just delicious. I actually prefer this to the original cremet d’Anjou – as it doesn’t have meringue, the texture is firmer and the flavour is more concentrated. I used lemon juice instead of citric acid (as I didn’t know what it was exactly) but it turned out fine.
You can make this with any mould of course, as long as you drain through muslin. I used raspberries and blackberries this time, but I’m sure it goes well with any fruit. This is going to be a regular dessert for me, I’m sure.
150g Vanilla Mascarpone
100g cream cheese
125g castor sugar
250ml thick (45 per cent) cream
125g thick plain yoghurt
250g fresh raspberries
250g fresh blackberries
6 tablespoons Raspberry Sauce
Chill the bowl and blade of a food processor in the refrigerator.
To make the cream hearts, blend the mascarpone, cream cheese and castor sugar in the food processor until smooth. Scrape the sides of the bowl with a plastic spatula occasionally to keep the mixture evenly distributed. Add the cream and yoghurt and blend briefly to incorporate.
Line 6 porcelain heart moulds with a double layer of wet muslin and carefully spoon in the cream mixture until the moulds are full and the surface is even. Put the moulds on a tray with a lip (to catch the whey), then cover with plastic film and refrigerate for at least 8 hours before serving.
To serve, arrange the raspberries and blackberries in the centre of each serving plate and spoon the raspberry sauce over the berries. Lift the cream hearts out of their moulds using the muslin, then invert each heart onto the berries and carefully remove the muslin.
1 litre pouring (35 per cent) cream
1 vanilla bean, split and scraped
1 scant teaspoon citric acid
Zest and juice the limes.
Bring the lime zest, cream and vanilla bean to a vigorous boil in a deep stainless steel saucepan. Boil for 5 minutes until the cream separates.
Add the lime juice and citric acid to the cream mixture and bring it back to a boil. Simmer for 1 minute, then remove from the heat. Pour the cream through a fine-meshed sieve or muslin into a bowl. Put the bowl into the refrigerator until the mixture starts to set, about 5 hours.
Line a conical sieve with a double layer of wet muslin and position it over a 2 litre plastic container. Pour the set cream into the sieve, then cover with plastic film and let it stand for 24 hours in the refrigerator to allow the whey to separate from the curd.
Discard the whey and scoop the mascarpone from the sieve into a plastic container, then seal and refrigerate until ready to use. The vanilla mascarpone will keep, refrigerated, for a week.
100ml Sugar Syrup
25mll strained fresh lemon juice
Make the sugar syrup – use equal amounts (kg/litre) of sugar and water and simmer for about 15 minutes. Allow to cool.
Puree the raspberries, with the sugar syrup and lemon juice in a food processor or blender. Pass the puree through a fine-meshed sieve and discard the seeds.