Very easy serves 4
200 g/7 oz cream cheese 200 g/7 oz creme fraTche 2 egg whites, whisked 2 tbsp caster sugar 1 tsp vanilla essence.
200 g/7 oz blueberries juice of Zi lemon 1 tbsp icing sugar.
Whole blueberries, to decorate.
20 minutes none + 2 hours to chill.
Put the cream cheese, creme fraTche and whisked egg whites into a bowl; mix well. Stir in the sugar and vanilla essence. Line a large coeur a la creme mould with muslin, spoon in the cheese mixture and level the surface. Fold the edges of the muslin over the top.
Place a wire rack over a tray, then place the mould on the wire rack.
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Transfer to the refrigerator. Leave to drain and chill for at least 2 hours.
To make the coulis, puree the blueberries in a food processor, then strain through a sieve into a bowl. Stir in the lemon juice and icing sugar, then cover with clingfilm and chill until required.
To serve, carefully turn out the cheese from the mould and discard the muslin. Decorate with whole blueberries and serve with the blueberry coulis.