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Cream Heart/Coeur à la créme, with Picota cherry compote

This is a pretty and romantic dessert. You will need heart-shaped moulds, which have tiny drainage holes, and cheesecloth.
The Picota cherry compote can be used for other dishes: to add to porridge, to top muesli, waffles or pancakes or simply in yoghurt.
Course: Dessert
Cuisine: French
Keyword: Cherry compote, Cherry recipe, Coeur a la creme, Picota cherry recipe
Servings: 2

Equipment

  • Equipment
  • cheese cloth
  • 2 heart-shaped moulds

Ingredients

  • 150 g mascarpone
  • 100 g double cream
  • 50 g icing sugar
  • A few drops of almond essence

For the compote:

  • 500 g Picota cherries, chopped, leaving some whole pitted
  • 70 g caster sugar
  • Cup Cherry brandy
  • Juice of half a lemon

Instructions

For the coeur à la créme:

  • Mix all the cream heart ingredients (mascarpone, cream, vanilla, icing sugar) together by whipping gently (not overmuch as mascarpone easily turns to butter).
  • Dampen the cheese cloth and line your dish with it, pressing the cloth into the corners of the heart.
  • Scoop the mixture into the cheese cloth lined dish and smooth the top. Give the mould a little bang on the worktop. Place on a saucer in the fridge to drain for a few hours.

For the compote:

  • Warm the cherries in a medium sized saucepan with the sugar, lemon juice until they are bubbling hot.
  • Let it cool to lukewarm and add the cherry brandy.
  • Unmould the cream heart carefully, gently peeling off the cheesecloth, and flip it over onto the dish.
  • Surround the heart with warm berries. Serve.