Name: Coeur à la Crème
Yield: Serves 6
Ingredients: 3/4 cup mascarpone; 1/2 cup cream cheese (such as Philadelphia); 1/2 cup superfine sugar; 1 1/3 cups crème fraîche; 1/3 cup plus 1 tbsp plain yogurt; soft fruits and confectioners' sugar, optioinal, to serve; You will need 6 small china perforated heart-shaped_coeur à la crème_dishes, or one large heart-shaped dish, and enough muslin or cheesecloth to doubleline them

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Coeur à la CrèmeJonathan Buckley

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

MAKE IT LOOK GREAT

If you would like to make a little fruit sauce to drizzle round the fruit, purée 1/4 pound of fresh berries with 1 tbsp of syrup (in France you can buy bottles of cane syrup, or make your own by simmering an equal weight of water and sugar for 5-10 minutes). Check flavoring and correct with more syrup or a little lemon juice. When presenting the dessert, put the coulis around the base of the heart, not on to it (to avoid the operating-theater look).

Recipe notes

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