Coeur a la crème- that luscious blend of curd cheese, cream and crème fraiche, flavoured with Blossom Honey and vanilla sugar is a heavenly treat to make and eat.
The mixture is set in little white porcelain heart shaped moulds which are lovingly lined with cheesecloth or fine muslin. Each heart, so pale, so gently set and textured by the weave of the cloth, turns out to make a heavenly yet simple dessert. Perfect when served with Apricot confiture or fresh berries sprinkled with Lavender sugar.
These lavish, luxurious desserts, leftover from Valentine’s Day are going to turn my simple Monday supper into something quite special. Would you like to try one?