Served with love

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

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.

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