Coeur a la creme with passionfruit

Coeur a la creme with passionfruit


This traditional heart shaped dessert is paired with passionfruit for an extra element of romance.

The ingredient of Coeur a la creme with passionfruit

  1. 250g South Cape mascarpone
  2. 300ml thick pure cream
  3. 1/2 teaspoon vanilla essence
  4. 1/3 cup (60g) icing sugar
  5. 4 passionfruit
  6. 1 tablespoon icing sugar, extra

The instruction how to make Coeur a la creme with passionfruit

  1. Line 6 coeur a la creme moulds with a single layer of muslin. Combine the mascarpone, cream and vanilla in a bowl. Sift the icing sugar over the top. Stir until combined.
  2. Spoon the cream mixture into the moulds, and smooth the surface with the back of a spoon. Fold the overhanging muslin over to cover the surface. Place the moulds onto a tray. Refrigerate for at least 8 hours or overnight.
  3. To serve, invert the cremes onto serving plates and carefully peel away the muslin. Combine the passionfruit pulp and extra icing sugar. Serve cremes with passionfruit syrup.

Nutritions of Coeur a la creme with passionfruit

calories: 412.275 calories
calories: 38 grams fat
calories: 25 grams saturated fat
calories: 15 grams carbohydrates
calories: 14 grams sugar
calories: 3 grams protein
calories: 33.81 milligrams sodium
calories: NutritionInformation

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