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

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

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.

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