This Coeur à la Crème is more dense than Merrill’s recipe, as I don’t use any egg whites,
and it is like Patrick O’Connell’s in that it uses mascarpone, but I use much less sugar and different flavorings~ vanilla, lemon juice, Limoncello and Blood Orange Bitters. I’ve paired it with a Peach Rosé Sauce, which happened after Sunchowder suggested using apple jelly and white Zinfandel in an herb jam. To be honest, the sauce is a failed attempt at making a Peach-Rosé Jam, which didn’t set right, but made peaches in a lovely sauce.
4 – 5 small cheeses, or one large cheese
Coeur à la Crème
1 ½ c heavy whipping cream
1 tsp vanilla extract (if you like use a fresh vanilla bean, split and scraped, but I prefer to have no specks in this)
1 T Limoncello
2 tsp lemon juice
1 tsp Blood Orange Bitters
1/4 c confectioners’ sugar
Peach Rosé Sauce
5 or 6 fresh peaches, white or yellow, or a mix
1 T lemon juice
1 c sugar
1 c water
½ c apple jelly (Sunchowder’s recipe is nice)
¼ c Rosé or white Zinfandel wine
vanilla extract, or one 1/2" piece of vanilla bean
Line a mesh strainer or cheese molds with dampened cheesecloth that extends far enough to cover cheese when filled. If you don’t have cheese molds, you can make some by carefully piercing holes, about an inch apart, in the bottoms and sides of yogurt, dairy, or deli containers, with the tip of a metal skewer that you’ve heated on the stove.
Beat mascarpone or ricotta cream cheese mixture with ½ c of the cream, until soft. Add vanilla, then Limoncello, then lemon juice, then Blood Orange Bitters. Mix well and chill.
Separately, beat the remaining 1 c cream until soft peaks start to form, add the confectioners’ sugar and beat until stiff.
Fold about ¼ of the whipped cream into the cheese mixture, and then fold in the rest.
Fill molds, and wrap cheesecloth over the top. Place in a pan that can catch any liquid that drains from the molds, and refrigerate for several hours or overnight
Peach Rosé Sauce
Peel and slice peaches, and place in large bowl. Toss with 1 T lemon juice right away to prevent them from becoming brown.
Over medium heat, in a large pan, heat sugar and water, with vanilla bean if you're using one, until sugar is dissolved.
Add peaches along with any juices in bowl, and bring liquid to a boil, stirring gently. Boil for a minute or so until peaches are softened but not broken down.
Remove from heat and allow to cool for a few minutes.
Gently blend in apple jelly and wine, and heat again, just to the boil. Remove from heat.
Add vanilla extract; or if you've used vanilla bean, remove it now.
Allow to cool to room temperature.
Blend sauce in immersion blender until smooth (or, if you like, don’t blend, and serve as is). Serve sauce at either room temperature or chilled, but refrigerate any unused sauce
To serve Limoncello Coeur à la Crème, unwrap cheesecloth from cheese, place on plate and surround with sauce. You could add lemon zest, too, if you like.I served the one in the photo with a grilled nectarine.