Coeur á la Crème with Apricot Sauce Recipe

Origin: France      Period: Traditional

Ingredients:

For the Coeur á la Crème:
240g cream cheese
240g Ricotta cheese
1/4 tsp salt
2 tbsp icing sugar
1 tsp freshly-grated lemon zest
1 1/2 tsp vanilla extract
240ml double cream, beaten to soft peaks

For the Apricot Sauce:
450g dried apricots, diced
75g glacée cherries, finely diced
75g Candied Angelica, finely diced
1 vanilla pod, split
120g sugar
60ml Galliano
60ml lemon juice

Coeur á la Crème with Apricot Sauce Preparation:

Method:

For the Coeur á la Crème: In a large bowl combine the cream cheese an Ricotta cheese and beat until soft then whisk in the salt, sugar, lemon zest and vanilla extract until thoroughly combined. Whisk the double cream in a separate bowl until it stands in soft peaks then fold the double cream into the cream cheese mixture until thoroughly combined.

Wet a cheese cloth or piece of muslin and wring out the excess moisture. Line a 750ml mould (or several smaller moulds) with a double thickness of the cheese cloth (which should be cut large enough to fold back over the filled mould so that it's covered completely). Spoon the cream cheese and cream mix into the mould and fold the extra cheese cloth over the top. Invert the mould and set on a rack over a pan. Place in the refrigerator and allow to drain over night.

The following day, prepare the apricot sauce. Combine the apricots and vanilla pot in a saucepan then pour over just enough boiling water to cover. Set aside to soften for 30 minutes. After this time add the sugar, place on the hob and bring to a simmer. Cook for 40 minutes, stirring frequently (or until soft). Drain the fruit, discarding the vanilla pod (but reserve the liquid). Transfer to fruit to a serving dish.

Add the cherries and angelica to the reserved liquid return to the hob, bring to a slow boil and cook until the liquid has reduced to a syrup. Take off the heat then stir in the Galliano and the lemon juice. Pour the hot syrup over the apricots and set aside to cool. Transfer to the refrigerator and chill for at least 2 hours.

To serve, unwrap the cream mix and unmould onto a chilled serving plate. Spoon the apricot sauce over the top and serve.

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