I know, I know, I don’t need another cookbook about Provence. There are clafouti, and moules and tomato tarts, oh my. Still, there has never been a Provence cookbook I didn’t love and Alex Mackay’s Cooking In Provence is no different. I can’t help myself, but French food just looks better than any food on the page. How is that possible? I don’t know, but it is a fact. Rather than palaver on, take a look at the food.
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Oh yeah, here is the recipe.
Coeur A La Crème
350 g (12 oz) fromage frais
200 g (7 oz) caster sugar
Juice of 1 lemon
250 g (9 oz) raspberries
300 g (10 1/2 oz) or 2 large punnets, of either raspberries, strawberries or red currants, or a mixture
100 ml (3 1/2 fl oz) double cream or crème frâiche (optional)
Line a heart, or any perforated mould – the base of a small colander would do – with a layer of muslin. Mix the fresh cheese with half the sugar and the lemon juice and spoon it into the muslin and mould, being careful not to crease the muslin too much. Tap the mould against the table a few times to knock out any air bubbles and leave to drain for at least 2 hours.
Mix the first 250 g (9oz) raspberries with the remaining sugar and 100 ml (3 1/2 fl oz) water in a small pan. Bring to a boil, purée and strain, and mix the remaining fruit.
To serve, unmould the cheese heart, warm the berries in the coulis and help yourself to the double cream.
I think coeur a la crème is a wonderful, and lovely dessert. It is quite easy to make and tasty. I am resolving to make it at least twice this summer!SEE VIDEO TUTORIAL >>
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