Coeur a la Creme de Mozzarella

By • June 14, 2010 • 1 Comments



Author Notes: I was challenged by a restaurant that I have never been to but read about on the Internet, Obika, a chain of restaurants dedicated solely to serving mozzarella. However, the owner does not serve any desserts made with mozzarella as "this would be a disaster". So I decided to give it a go! I had many ideas, some flops, but finally came up with a traditional French Coeur a la Creme recipe. There are many out there, but I remember seeing a recipe from Chef Patrick O'Connell of the Inn at Little Washington, where he used Mascarpone cheese instead of the usual cream cheese...so I thought, why not Mozzarella? I omitted the sugar and liqueur from his recipe, used honey instead, and instead of rapsberries and mint that he used for the sauce and garnish, I decided to use pure grape jam (fruit juice sweetened) with pistachios to create a more Italian effect with this French dish. I could rename this dish in Italian: Cuore alla Crema di Mozzarella! This dish combines a traditional dessert course (the sweet sauce) with a cheese course or cheese for dessert course. Using the grape sauce, it melds "wine" and cheese in a way! Enjoy!michelle lynn

Serves 4

Coeur a la Creme

  • 8 ounces mozzarella
  • 3/4 cups heavy cream
  • 2 tablespoons organic honey
  • 1 dash lemon juice

Grape and Pistachio Sauce

  • 3 tablespoons Fruit juice sweentened grape jam
  • 1 dash lemon juice
  • Add enough water to get the jam to the pourable consistency desired
  • 1/4 cup chopped pistachios
  1. Coarsely chop the pistachios. Set aside.
  2. In a blender/mixer or food processor, blend together the mozzarella, heavy cream, honey, and dash of lemon juice until thick.
  3. Take the blended mixture and scoop into special coeur a la creme heart shaped molds. These molds are sold in speciality stores and have a peforated bottom. I did not have one so I used a heart shaped jello like mold instead!
  4. Place in refrigerator to firm up more. One can also serve this right away as the mixture is already quite firm.
  5. In a saucepan, on medium heat, quickly whisk the grape jam with the lemon juice and add enough water to form a pourable consistency. If the jam is still too thick, keep adding water until you reach the desired consistency. This takes about 1 or 2 minutes.
  6. Place the Coeur a la Creme mold face down on a plate and remove the mold. Carefully spoon the sauce around the Coeur a la Creme on the plate. Sprinkle the chopped pistachios on the sauce. Serve immediately. Enjoy!
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about 4 years ago michelle lynn

Forgot to add, some add cheesecloth to the mold to let any additional liquid drain away with the mold being inverted during the firming up process. One can do this, I did not as I wanted to serve my dessert asap and extra liquid was not a problem with the Mozzarella that I used.