Served with love
Find your way to your Valentine’s heart with this menu that will keep the flame burning strong. Start with a sweet and fresh crab salad, before moving on to the main event of tender, pepper- crusted lamb. Then take the romance to new heights with a luscious coeur a` la cre` me that’s sure to guide Cupid’s arrow to its target. Happy Valentine’s Day!
latte coeur a` la cre` me
2 tablespoons mascarpone
30g cream cheese
1 vanilla bean, split and seeds scraped
¼ cup ( 55g) caster sugar
2 tablespoons double ( thick) cream
1⁄3 cup thick Greek- style ( natural) yoghurt
1 teaspoon instant coffee powder, dissolved in 1 teaspoon boiling water icing sugar, for dusting raspberries, to serve
Place the mascarpone, cream cheese and vanilla seeds in a food processor and process until smooth. Add the sugar, cream, yoghurt and coffee and process until smooth. Line 2 x 1⁄3 cup- capacity ( 125ml) porcelain heart- shaped moulds with 2 x 25cm squares of damp muslin. Spoon the cream mixture into the moulds until full and smooth the tops. Fold over the muslin, place the moulds on a baking tray, cover with plastic wrap and refrigerate for 6 hours or until firm. Carefully turn out and remove the muslin. Dust with icing sugar and serve with raspberries. Serves 2.