French Cuisine

More recipes from SBS Food

All French Recipes

Cuisine Category
French

Special Consideration
Cheese and Dairy
Fruit

Food Category
Dessert

Key Ingredient
Egg
Lemon
Orange
Raspberry

Coeur a la creme d'anjou with raspberries

Cuisine: French Servings: Serves 6 Created by Gabriel Gaté

This delicate dessert made with a fresh soft cheese called fromage blanc (‘smooth quark’ in Australia) is a speciality of Gabriel’s native region of Anjou in France. The coeur or ‘heart’ is moulded in a special heart-shaped porcelain dish which is perforated with holes that serve to drain off the excess moisture of the cheese.

Ingredients

200 ml whipping cream
2 egg whites
Pinch of cream of tartar
6 tbsp caster sugar
250g smooth quark
Juice of 1 ½ lemons
600g raspberries
Juice of 1 orange
A little icing sugar in a shaker for dusting

View Conversion table

Preparation

Beat egg whites and cream of tartar until stiff peaks form. Add 2 tablespoons caster sugar and continue beating until the whites are smooth and well combined.

Beat cream until it just starts to stiffen.

Beat the quark with 2 tablespoons of sugar and the juice of 1/2 lemon. Fold in whipped cream then gently fold in the beaten egg whites.

Place the heart-shaped mould on a tray. Line the mould with damp muslin then fill it with the mixture. Cover the top with muslin and refrigerate for at least 4-5 hours or overnight.

Blend half the raspberries with remaining lemon juice, orange juice and remaining 2 tablespoons sugar, to a purée. Pass the preparation through a sieve to eliminate seeds. Refrigerate until 10 minutes before required.

Carefully un-mould the Coeur onto a serving plate. Top with remaining whole raspberries and dust the top with icing sugar. Serve with raspberry sauce.

French Restaurants

Displaying 10 of 467 French Restaurants.

Restaurant		Suburb
1.	Perrins Restaurant	Glen Iris
2.	Morning Star Estate	Mt Eliza
3.	Breizoz French Creperies	Williamstown
4.	LA Chaumiere	Darwin
5.	Le Provencal	South Hobart
6.	Lebrina	New Town
7.	Arc of Iris	Margaret River
8.	The Loose Box	Mundaring
9.	Petaluma's Bridgewater Mill	Bridgewater
10.	Penfolds Magill Estate Restaurant	Magill

22 Dec 2011 10:36 AEST

Kim

Yarrawonga

Quark Replacement

I've been making this dessert for years and as I live in a rural area quark is an impossibility. Simply replace it with marscapone - it tastes almost exactly the same. I have found the individual porcelain heart shaped dishes with the holes in Mitre 10 Cookware section as well as Bunnings Cookware section for under $2.00 ea.

12 Jan 2011 07:57 AEST

gunter schmid

davistown

ingredient

trying to find out were to get quark

07 Mar 2010 07:35 AEST

Hazel

Sydney

so worth the effort

Just made this recipe the other night and it was absolutely divine, had to try and find a plastic heart mould with holes (bought one off an australian cheese website) and the cheese cloth, the quark i found at an organic macrowholefoods grocery - it all turned out so perfect! I absolutely love desserts and sweets like this, definitly making again!

29 Jul 2009 02:49 AEST

jessy

rowville

very nice

sounds very beautiful

28 Jul 2009 11:20 AEST

Alan Jones

Elizabeth Downs

Looks Scrumtious

QUARK - what is it and where do I get it

17 Jun 2009 11:42 AEST

ranai jayne

oberon

well , it's not to hard. whipped cream, egg whites and raspberries really. this is disgusting with the juice. :)

12 Jun 2009 12:56 AEST

Bloomers

Dirranbandi

Individual dishes

Just picked up a set of 4 individual porcelain coeur dishes from ebay here in Australia. I have no idea what sort of quality they are, but will let you know after I try the recipe.

26 Apr 2009 04:11 AEST

Jackie

Adelaide

This is a great dessert

I made this dessert last week and Maeve's reaction was echoed around my table. Quark was easily bought at an organic shop and most find food shops would have it. I didn't have a pan with the holes so I put a few layers of cloth under the dessert, changed it once and left it overnight in the fridge. I tried to rate it 5 stars but wouldn't let me, but it is

21 Apr 2009 02:47 AEST

Sue

Rozelle

Where do I get pan and quark?

Looks gorgeous - but where do I get quark - and the pan? Thanks!

30 Dec 2008 08:42 AEST

Stella

Adelaide

SCRUMPTIOUS!

This looks great, I have to tell you, the man who created this recipe is a GOD!

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.