Coer à la Crème

Ingredients

Raspberry coulis.
A mix of fresh berries.
125g cream cheese.
125g full-cream ricotta cheese.
50g icing sugar.
The seeds of ½ vanilla bean.
100ml double cream.

Method

Combine cheeses, sugar and vanilla and mix well.
Stir in cream, mixing well.
Separate mixture into four portions.
Wrap each portion in muslin to form small balls.
Hang in refrigerator for at least 24 hours, discarding the whey.
Remove muslin, and serve with fresh berries and coulis.

Raspberry Coulis

Ingredients

125g raspberries.
30gm icing sugar.
30ml Cointreau.

Method

Process ingredients until smooth, then force through a fine sieve.

Cheese plate

Allow cheese to warm to room temperature—ideally for 2 or more hours—then serve with dried muscatels and figs, quince paste, and an assortment of breads and biscuits.