The pregame talk at French Fridays with Dorie had me a little nervous about this dish. Luckily it turned out. Friday's challenge made a wonderful Valentine's Day dessert.
Coeur à la Crème, or heart of cream, is a deliciously light, rich dessert made with cream cheese, sugar and cream. Cream cheese is combined with confectioners' sugar, a pinch of salt and vanilla extract. Heavy cream is beaten and folded into the mixture. It is pored into a heart shape mold that has small drain holes, and allowed to solidify. It spends some time in the refrigerator and is unmolded and served with your choice of sauce.
We enjoy panna cotta in my house. It is a chilled mixture of cream, milk, sugar, vanilla and gelatin. The desserts have very similar ingredients, I was interested in seeing which one was preferred by my family. We typically serve the panna cotta with a berry coulis, I thought that I would do the same with this dessert.
I have no wonderful porcelain heart mold, nor do I want one at this point in my life. We are trying to downsize. I look at the collection of corningware that I have had since before I got married in 1986 and I contemplate giving them away. Do I really need them all? Soon it will be just the two of us for most meals. I'd like to think that I could make do with less.
Anyway, I used the colander. I lined it with coffee filters that had been moistened. Poured the whole delicious mixture into it and let it drain into a bowl. I put it in the refrigerator for 12 hours. Put a plate on the mixture and flipped it over. It lacked in visual appeal, a rounded blob complete with wrinkled from the coffee filters.
I sliced it up and covered it with the berry coulis. That helped a little.
Everyone enjoyed it. I enjoy the simplicity of the panna cotta more, fail safe easy dessert. I put one of the couers aside for my daughter who will be taking the megabus home from college to say goodbye to her beautiful yellow lab. Broken hearts are in all of our futures.