COEUR à LA CREME WITH RHUBARB SAUCE
This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don't have heart molds, just use a wide, shallow sieve.
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
- Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
- Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
- The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
- To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 15 grams, Sodium 157 milligrams, Sugar 17 grams, TransFat 0 grams
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Ladonna wade
[email protected]5 stars!
Atrooba Chaudhry
[email protected]I'll definitely be making this again.
daniel okafor
[email protected]Delicious!
Amedzro Raphael Ankar Yao
[email protected]This is a classic dessert that is always a welcome addition to any table. It's easy to make and it's always a hit.
Dennis Fletcher
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of rhubarb, but the custard was so creamy and delicious that it made up for it.
X_Bitchboy_ Shriggy_X
[email protected]This is definitely a keeper recipe. It's easy to make and it's always a crowd-pleaser. I love the combination of the creamy custard and the tart rhubarb sauce.
Redem Awing
[email protected]I've made this recipe a few times and it's always a hit. The custard is so rich and creamy, and the rhubarb sauce is the perfect balance of tart and sweet.
Only Entertainment
[email protected]This is a great recipe for a summer dessert. The rhubarb sauce is so refreshing and the custard is the perfect creamy complement.
Mian Azeem
[email protected]I made this for my family and they loved it! The custard was smooth and creamy, and the rhubarb sauce was the perfect tartness.
Taskiya akter Tayeba
[email protected]This was a delicious and easy dessert to make. I used frozen rhubarb and it turned out great. The custard was creamy and the rhubarb sauce was tart and flavorful.
Alif ur Rahman Santhian
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but it's also not too difficult to make. I highly recommend it!
amiyah muse
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this dish. The custard was so creamy and delicious, and the rhubarb sauce was the perfect complement.
Farhod sobirov
[email protected]This is a classic dessert that is always a welcome addition to any table. The custard is light and fluffy, and the rhubarb sauce is the perfect balance of tart and sweet.
Brandy Cano
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious. I've made it with both fresh and frozen rhubarb, and it's always a hit.
Milton Kanawi
[email protected]This was my first time making coeur a la creme, and it turned out great! The custard was smooth and creamy, and the rhubarb sauce was the perfect accompaniment. I will definitely be making this again.
Bd Gffghhy
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The custard is rich and flavorful, and the rhubarb sauce adds a nice tartness. I like to serve it with a dollop of whipped cream.
Nahum Terefe
[email protected]This dish was a hit at my dinner party! The combination of the creamy custard and the tart rhubarb sauce was divine. I followed the recipe exactly and it turned out perfectly.