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The Washington Post

Coeur a la Cremesicle

Coeur a la Cremesicle 4.000

Katherine Frey/The Washington Post

Feb 6, 2013

Here, the traditional French sweet cheese is served with a blood orange curd and becomes reminiscent of a creamy, retro citrus treat. Leftovers would be nice for breakfast or a teatime snack.

You'll need a 7-inch, 15-ounce heart-shaped perforated mold (with drainage holes on the bottom) or a 6-inch fine-mesh strainer, plus cheesecloth for lining. If you use individual 4-ounce perforated molds, each one needs to be lined with cheesecloth.

Mascarpone can be expensive to buy; if you're up for an easy overnight recipe, see NOTES, below.

Make Ahead: The dessert needs to be refrigerated overnight and can be made up to 3 days in advance.


Servings: 4 - 6
Ingredients
  • 1 cup homemade or store-bought mascarpone cheese (see NOTES)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy (whipping) cream
  • 1 cup homemade or store-bought blood orange curd (see related recipe)
  • 1/2 cup slivered almonds, toasted, for garnish (optional; see NOTES)
  • 1/4 cup diced candied orange peel, for garnish (optional)

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Directions

Wet the cheesecloth and wring it out, then use a double layer to line the perforated mold or strainer, allowing plenty of overhang.

Combine the mascarpone, sugar and vanilla extract in the bowl of a stand mixer or hand-held electric mixer on medium speed, beating until the mixture is lightened.

Beat the whipping cream in a separate bowl to form soft peaks, then use a spatula to fold it into the mascarpone mixture. Transfer to the lined mold or strainer, filling to the edges and smoothing the surface. Cover with the cheesecloth overhang. Place on a plate (the mixture will weep). Refrigerate overnight or up to 3 days.

When ready to serve, uncover and invert onto a platter. Smooth the surface and sides with an offset spatula as needed. Serve chilled, with the blood orange curd. Garnish with the almonds and candied orange peel, if desired.

NOTES: To make 1 cup of mascarpone, heat 2 cups of heavy whipping cream in a saucepan over medium heat to about 180 degrees. Stir in 1 tablespoon of fresh lemon juice and a pinch of salt; stir for 5 minutes, then remove from the heat and let sit for 30 minutes. Without stirring, pour just the thickened cream at the top into a cheesecloth-lined sieve suspended over a bowl. Refrigerate and let drain for 8 hours or up to overnight. The mascarpone can be refrigerated, loosely wrapped in cheesecloth and covered, for up to 5 days; pour off any whey that collects.

Toast the almonds in a small dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan a few times to keep the nuts from burning. Cool completely.


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Recipe Source

From Washington food writer Cathy Barrow, who blogs at www.mrswheelbarrow.com.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 430


% Daily Values*

Total Fat: 35g 54%

Saturated Fat: 17g 85%

Cholesterol: 210mg 70%

Sodium: 60mg 2%

Total Carbohydrates: 22g 7%

Dietary Fiber: 0g 0%

Sugar: 20g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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