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Coeur a la creme with passionfruit
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Prep Time:
495 minutes
495 minutes
Cook Time:
Total Time:
495 minutes
495 minutes
Heart-shaped dessert with a romantic twist of passionfruit.
Ingredients:
- 250g mascarpone
- 300ml thick pure cream
- 2.20 gm vanilla essence
- 60g icing sugar
- 4 passionfruit
- 12.00 gm icing sugar, extra
Instructions:
- Prepare 6 coeur a la creme moulds by lining them with a single layer of muslin. In a bowl, mix mascarpone, cream, and vanilla. Sprinkle icing sugar on top and stir until well combined.
- Pour the creamy mixture into the molds and level the top using the back of a spoon. Fold the excess muslin cloth over the top to cover it. Transfer the molds to a tray and chill in the refrigerator for 8 hours or overnight.
- When ready to serve, gently flip the cremes onto plates, remove the muslin carefully. Mix passionfruit pulp with extra icing sugar. Drizzle the cremes with passionfruit syrup before serving.