Valentines Coeur a la creme with passionfruit

Valentines Coeur a la creme with passionfruit

Ingredients of Valentines Coeur a la creme with passionfruit

250g South Cape mascarpone

300ml thick pure cream

1/2 tsp vanilla essence

1/3 cup (60g) icing sugar

4 passionfruit

1 tbs icing sugar, extra

Preparation of Valentines Coeur a la creme with passionfruit

Line 6 coeur a la creme moulds with a single layer of muslin. Combine the mascarpone, cream and vanilla in a bowl. Sift the icing sugar over the top. Stir until combined.

Spoon the cream mixture into the moulds, and smooth the surface with the back of a spoon. Fold the overhanging muslin over to cover the surface. Place the moulds onto a tray. Refrigerate for at least 8 hours or overnight.

To serve, invert the cremes onto serving plates and carefully peel away the muslin. Combine the passionfruit pulp and extra icing sugar. Serve cremes with passionfruit syrup.

Notes and Tips for Valentines Coeur a la creme with passionfruit

If you don't have the moulds (which are heartshaped ceramic moulds with holes for drainage), line small ramekins with muslin. Spoon in the mixture, and fold the overhanging muslin over the surface. Place a wire rack over a tray, and invert ramekins onto rack. Refrigerate them as instructed above.

Source: Taste.com.au