Valentines Cream hearts Recipe

Valentines Cream hearts Recipe

Ingredients of Valentines Cream hearts Recipe

250g cream cheese

150g caster sugar

125g mascarpone cheese

160ml Greek-style yoghurt

300ml thickened cream

1 eggwhite

White rose petals (for decoration only)

Silver cachous, to garnish

Fresh raspberries, to serve (optional)

Preparation of Valentines Cream hearts Recipe

Line eight 125ml coeur a la creme moulds with squares of damp muslin, making sure fabric overhangs moulds. Place the cream cheese in bowl of an electric mixer and beat until smooth. Add 1/2 cup (110g) of sugar and beat until sugar dissolves. Add mascarpone and yoghurt, beat until combined, then fold in cream until just incorporated. Spoon mixture into moulds, pressing into corners, then fold muslin over mixture, pressing down well. Place on a tray and chill for at least 4 hours or overnight.

Half an hour before serving, lightly whisk the eggwhite and spread the remaining caster sugar on baking paper. Brush the eggwhite on both sides of each petal with a pastry brush, then lightly press into the sugar. Leave to dry for 30 minutes.

Invert hearts onto serving plates, remove muslin and press a few cachous onto each. Decorate with petals (do not eat) and serve with berries if desired.

Source: Taste.com.au