This week’s French Fridays with Dorie recipe was a Valentine’s Day-themed dessert. Coeur à la Crème means “heart with cream”. The dessert is most traditionally made in a heart-shaped mold.
I have never had anything quite like Coeur à la Crème before. Cream cheese (I used Neufchâtel) is blended with plenty of whipped cream and a bit of confectioner’s sugar. It is flavored with vanilla and optional liqueur. I chose to use crème de cassis.
Next, the mixture is poured into the mold and allowed to sit overnight. I appreciated that Dorie suggested using a cheesecloth-lined strainer in place of the heart-shaped Coeur à la Crème mold.
I am not quite sure how to describe this dessert. Dorie says it has “a texture so light you could fool yourself into thinking you were eating sweetened air”. That’s pretty close. I think it’s kind of like ice cream that isn’t frozen. However you describe it, I loved the flavor!
My daughter ate the serving I used for photos (she loved it!), but my husband and I waited until after she went to bed to eat ours as a Valentine’s Day treat. I served it with a home made strawberry sauce.
This week I also made last week’s recipe, Fresh Orange Pork Tenderloin.
We agreed with the general consensus that this dish was only OK. It was fine, but I have many other pork recipes I would prefer to make. I also didn’t care for the way the onions were cooked. I would have preferred to have them sauteed before adding the orange juice.
In other catching-up news, I also made Hachis Parmentier, which the group made in their very first month! For those who don’t have the book, it is like a French version of Shepherd’s Pie. It was homey and delicious! We all loved it.
Hope you all have a wonderful weekend!