Coeur à la Creme With Rhubarb Sauce

Name: Coeur à la Creme With Rhubarb Sauce
Total time: 30 min
Yield: Serves 6
Cuisine: french
Ingredients: 1 pound whole-milk ricotta; 3 tablespoons confectioners' sugar; 1/2 teaspoon vanilla extract; 1 cup heavy cream; 3 large egg whites; Pinch salt; 4 cups chopped rhubarb (about 8 stalks); 1/3 cup sugar; 1 clove; 1/4 cinnamon stick

By Amanda Hesser

Total Time: 30 minutes, plus overnight drain
Rating: (0)
Comments: Read comments

This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don't have heart molds, just use a wide, shallow sieve.

Featured in: The Way We Eat; The Cheese Stands Alone

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 6

1pound whole-milk ricotta
3tablespoons confectioners' sugar
½teaspoon vanilla extract
1cup heavy cream
3large egg whites
Pinch salt
4cups chopped rhubarb (about 8 stalks)
⅓cup sugar
1clove
¼cinnamon stick

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
Step 2
Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
Step 3
Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
Step 4
The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
Step 5
To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.