Coeur a la Crème with Roasted Rhubarb, Apple & Strawberries
Coeur a la Crème with Roasted Rhubarb, Apple & Strawberries
A rich, cheesecake-like cœur à la crème served with roasted fruit compote — an elegant make-ahead dessert for special occasions.
Servings
10
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 250g full-fat cottage cheese
- 250g cream cheese
- ¾ cup pouring cream
- ¼ tsp vanilla powder
- 3 tsp maple syrup
- 6 stems rhubarb, washed & cut into 5cm pieces
- 3 apples, peeled, cored & sliced
- 250g strawberries, sliced in half & leaves removed
- 1 vanilla bean, cut lengthwise
- Juice 1 lemon
- ½ cup mint leaves
- Edible viola flowers
Method
- Place cheeses, cream, vanilla powder and maple syrup into a blender and mix until smooth.
- Line a coeur a la crème mould with muslin cloth, add the mixture and wrap the remaining cloth over the top of the crème. Place in a shallow dish and refrigerate overnight.
- Preheat oven 180°C.
- Place the rhubarb, apple and strawberries in a large baking dish. Add the vanilla, lemon juice and mix.
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