Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Coeur à la crème


You'll need

700 gm mixed berries, such as raspberries, strawberries, blueberries and youngberries 20 ml Cointreau or other orange liqueur   Coeurs à la crème 250 gm each of cream cheese and ricotta 110 gm (½ cup) pure icing sugar 1 vanilla bean, split and seeds scraped (pod reserved for another use, if desired) 200 ml double cream (48% milk fat)   Raspberry sauce 300 gm (2 punnets) raspberries 75 gm (1/3 cup) pure icing sugar 60 ml (¼ cup) Cointreau

Method

  • 01
  • For coeurs à la crème, pulse combined cream cheese and ricotta, icing sugar and vanilla bean seeds in a food processor until smooth, scraping down sides. Add cream and pulse until just combined. Cut six 20cm squares of muslin, rinse well and wring out. Place on a work surface and divide cream mixture (about ½ cup each) between muslin squares. Bring corners of muslin together, twist tightly and tie securely with kitchen twine. Hang cheeses in refrigerator by tying on a rack and place a tray underneath to catch whey. Stand overnight.
  • 02
  • For raspberry sauce, process raspberries, icing sugar and Cointreau in a food processor until smooth, then push through a fine sieve, discarding seeds. Makes about 300ml.
  • 03
  • Combine berries and Cointreau in a bowl and stand for 5 minutes to macerate. Divide berries between bowls and drizzle with raspberry sauce. Using scissors cut tops of coeurs à la crème, invert onto berries, carefully peel away muslin and serve.

At the time of year when thoughts turn to romance (albeit prompted by the marketing exercise that is Valentine's Day) it seems timely to roll out the French classic coeur à la crème. If ever there was a dessert designed to win the heart of one's valentine, this would have to be it. Long a part of the classical French repertoire, it debunks the myth that French desserts are, without exception, complex and difficult. Far from haute cuisine, this dish is perfectly simple. It's traditionally made from unsweetened soft white cheese curds set into porcelain heart-shaped moulds with perforated bases for the whey to drain overnight. They are then unmoulded and served with cream poured over, covered with sugar. The traditional porcelain coeur moulds are available from specialty kitchenware stores, but don't be put off making this uncomplicated dessert if you can't get hold of them (or if you don't want yet more paraphernalia cluttering your kitchen cupboards). Do as we have and simply wrap the cheese in muslin, making them a more free-form affair (and, if the truth be known, more closely resembling a real heart than the moulded variety).

Recipes vary greatly, using cottage cheese, cream cheese, ricotta, mascarpone, crème fraîche and/or yoghurt, in myriad combinations. We've used cream cheese and ricotta for a creamy, smooth result and, although it's not strictly traditional, we've added a touch of sugar.

The further beauty of this French classic is that it's the perfect foil to almost any seasonal fruit. InFrench Provincial Cooking, Elizabeth David describes a stay in farmhouse accommodation in Bourg-en-Bresse and being served "a wonderfully fresh and innocent looking cream cheese dish… served covered in rich cream" accompanied by a beautiful bowl of fresh wild strawberries. A menu dating from Berowra Waters' original incarnation (11 October 1981, to be precise) lists the dish accompanied by rhubarb compote, and Sydney's Sean Moran likes to serve his with spiced cherries. Make the most of summer's berry bounty and try a combination of them served with raspberry sauce.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×