Coeur à la crème with red wine sorbet
March 5, 2010 in Uncategorized
It’s Friday afternoon, I’ve had a few glasses of wine, the fire is crackling away…and the lamb chops won’t marinate themselves. So please forgive this hasty post 
I’ve put a new summer dessert on the menu at Oep ve Koep, inspired by my love of cheese and wine… coeur à la crème with red wine sorbet. It’s the perfect balance between a rich and creamy cheese course, and a refreshingly tart, icy dessert. Here’s how:
For the coeur à la crème you need…
A cup of cream cheese
500ml of double cream
3 egg whites
Mix the cream cheese and cream. In a separate bowl, beat the egg whites until stiff peak stage. Fold into the cream mixture. Taste, and add a pinch of sugar or drop of lemon juice if desired.
Pour the mixture into cheese cloth-lined coeur à la crème moulds (or individual, perforated foil moulds) and refrigerate for at least twelve hours.
For the sorbet:
A bottle of decent red wine
100ml castor sugar
Zest of two oranges
1 Star anise
5 Cloves
6 Peppercorns
Place all the ingredients in a saucepan, bring to the boil, and allow to reduce until slightly syrupy. Refrigerate until well chilled. Freeze using an ice-cream churner (or place in the freezer and beat every half hour / hour, to prevent ice-crystals from forming).
Unmold the crèmes. If using square foil moulds like I did, cut the crèmes into heart shapes using a cookie cutter.
Make red wine sorbet quenelles using two teaspoons, and place it alongside the creamy cheese hearts.
Serve with a sprig of fresh mint, lemon balm or pineapple sage, and enjoy!
Juno62 said on March 5, 2010
What a lovely recipe. I love coeur à la crème (it was the dessert at my wedding) but have never been able to buy a proper perforated ceramic mould in South Africa. So thank you for your idea of using a punctured foil mould! The sorbet sounds delicious too.
WillworkforBiltong said on March 6, 2010
This sounds absolutely fabulous. The perfect dish to impress. My lovely mother-in-law loves sweet sparkling red wine, and we always have loads of this left. I think this will be the perfect way to finish it. Thank you! Adele
janicetripepi said on March 8, 2010
Oh my, this is right up my street Kobus. What an awesome recipe xxxx jan
TheCreativePot said on March 8, 2010
Dis nou net wat ek nodig het in die hitte! Maar ek wil nie self voor die stoof staan om die stroop te maak nie…
lizlo said on March 8, 2010
Yummy! My kinda dessert; if there’s cheese in it, I’ll love it!
dominique.brown said on March 9, 2010
I have just finished reading your blog from start to finish, what a treat and an inspiration! Thanks Kobus