Couer à la Crème with Strawberries and Passion Fruit Recipe

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  • Nut-free






8 hr 15 min

The Creamery Kitchen by Jenny Linford (£16.99; Ryland Peters & Small)


  • 200g cream cheese
  • 150ml double cream
  • 1 tbsp vanilla sugar, caster sugar or granulated sugar
  • 1
  • /
  • 2
  • tsp vanilla bean paste, optional
  • 4 ripe passion fruits, halved
  • 200g strawberries, chopped into halves


  • Line 4 heart-shaped couer à la crème molds with 4 muslin or cheesecloth squares.

  • In a large bowl, use a balloon whisk to gently whisk together the cream cheese, double cream, sugar and vanilla bean paste until thoroughly folded together.

  • Divide the cream cheese mixture evenly among the 4 lined molds. Gently fold the cloth over the filling, covering it completely.

  • Place the molds in a baking pan or a deep dish and set aside for at least 8 hours in the refrigerator.

  • To serve, carefully remove each cream cheese heart from its mold and onto serving plates. Spoon some passion fruit pulp around each heart and decorate each plate with strawberries.

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