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Coeur A La Creme And Milk Recipe
|Cream cheese||1 Pound|
|Double cream||10 Ounce|
|Soft brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 3016 Calories from Fat 2654
% Daily Value*
Total Fat 299 g459.3%
Saturated Fat 87.5 g437.6%
Trans Fat 0 g
Cholesterol 498.9 mg
Sodium 1794.4 mg74.8%
Total Carbohydrates 53 g17.8%
Dietary Fiber 0 g
Sugars 45 g
Protein 37 g75%
Vitamin A 114.7% Vitamin C
Calcium 44.9% Iron 9.8%
*Based on a 2000 Calorie diet
Using a wooden spoon, beat in the cream until it is thoroughly blended and the mixture is smooth.
In a mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold them into the cheese mixture.
With a layer of cheesecloth, line 6 coeur a la creme moulds if you have them.
If not, use 6 small moulds with perforated bottoms.
Spoon the cheese mixture into the moulds.
Stand the moulds in a large soup dish or plate to catch the liquid that will drain out of the cheese mixture and put both the moulds and dish into the refrigerator for 12 hours or overnight.
Invert the moulds on to a serving platter and remove the cheesecloth lining.
Place a teaspoon of brown sugar on top of each coeur a la creme and serve them accompanied by a jug of cream.