Coeur à la Crème

Ingredients

• 2 cups ricotta
• 2 cups plain yogurt
• grated rind of 1 orange or lemon
• 1 tsp vanilla extract
• sugar to taste (about 1/4 to 1/3 cup)
• frozen raspberries or strawberries

Equipment

• measuring cup and spoons
• food processor or blender
• sieve and cheesecloth to line it
• bowl large enough to hold the sieve
• zester or fine grater
• heart-shaped mold with holes for draining
• pan large enough to contain the heart-shaped mold

Here is how:

This recipe only takes about 10 minutes of preparation, but you'll need to get started a day ahead of time so that the whey can drain away.

DAY 1

1. Combine ricotta and yogurt.
2. Blend until smooth. 
3. Pour into a cheesecloth lined sieve set over a bowl.
4. Drain in refrigerator for 24 hours.

DAY 2

1. Turn drained cheese mixture into a bowl.
2. Blend with grated rind, vanilla and sugar.
3. Turn into heart-shaped mold lined with cheesecloth. Set on a dish (I use a pyrex square baking dish) to collect any additional whey.
4. Drain in refrigerator for another 4 hours.
5. Thaw the frozen berries and purée. You should have about 1 cup of purée. Sweeten with a dusting of sugar, if desired.

PRESENTATION

Turn mold onto plate and remove the cheesecloth.
Pour puréed berries around the heart.

Additional info:

Even if you don't have the heart-shaped mold, you can still make the recipe using a sieve. You'll just end up with a rounded mound of crème which will still look festive surrounded by the puréed berries.

The whey you collect when draining the yogurt-ricotta mixture is great as a substitute for buttermilk in pancakes.