Every year my mom would ask me what kind of cake I wanted for my birthday and for the past 10 years or so, I have had the same request, coeur a la creme. Coeur a la creme is a smooth and silky dessert made with cream and cream cheese, a little mousse-y in texture. Traditionally it was not sweetened and served with fresh fruit. My mom always added a little chocolate too, she would use half white chocolate and half dark chocolate, and finished it with raspberry sauce and some fresh raspberries. This year, I decided I wanted to try making it myself so I spent my free time on my birthday making coeur a la creme as well as a couple of other treats.
The coeur a la creme was so simple to make. First, I melted a little bit of white chocolate and semisweet chocolate (separately,) while that was cooling I mixed the cream cheese and powdered sugar together until it was nice and fluffy, then I added a little bit of heavy cream and vanilla and mixed again.
I split the mixture into two bowls and added white chocolate to one and dark chocolate to the other.
I whipped the rest of the cream and folded it into the mixture. I spooned it into the special heart-shaped molds lined with cheesecloth and set them in the fridge to drain. (The molds are equipped with lots of little holes in the bottom.)
I took them out of the fridge (about 8 hours later), turned them out onto a plate and removed the cheesecloth. This was the interesting part, the dark chocolate mixture set up and held its form but the white did not. I am not sure why this happened, I did the exact same thing for both types. The white chocolate variation still tasted delicious so I put it in a bowl to serve.
For the other treats, I made a couple of little fresh fig tarts and lemon meringue pie. I have been drooling over this recipe out of The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming, it is a fresh fig tart with a cornmeal crust, yum! I ended up using a different recipe for the crust, one without egg. I love the added texture that cornmeal adds to baked goods, it is so crunchy! (The crust made 4 x 4″tart shells.) I pricked the shells and pre-baked them so they would be ready for their respective fillings.
I didn’t have quite enough figs to make the “jam” for the bottom but, I did have a jam of fig jam from Tunisia so I mixed a little of the jam with a little bit of orange zest and juice and spread it on the crust. I nestled in the quartered figs and called it done.
Lastly, I made a couple of little lemon meringue pies. These were inspired by the gigantic egg that I got in the morning. (I am working a couple of mornings a week at Radiance Dairy, hanging out with cows is a wonderful way to start the day! Francis, the owner of the farm, and i had just been talking about his chickens when he called out to me, the next thing I knew, there was an egg flying through the air. It was one of the biggest eggs I have seen, and it was still warm!) I thought a lemon meringue pie would be the perfect use for it, spotlighting both the yolk and the white.
I made a simple curd using the egg yolk, sugar, lemon juice and zest, and butter. While the curd cooled, I whipped up the egg white with a touch of cream of tartar and sugar. I smoothed the curd over the crust (cornmeal .and spooned on the meringue topping, being sure to overlap with the crust a little so that the meringue wouldn’t pull away and shrink while it baked.I baked it for about 15 minutes, until it was golden.
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