Pe­tits Coeurs à La Crème

Friday - - Recipe Cards -

Prep time: 10 mins Chill­ing time: 6-8 hours Serves 4

250g low-fat soft cheese 55g low-fat nat­u­ral yo­gurt 2 tbsp low-fat milk 1 tsp vanilla or al­mond essence 40g caster su­gar 225g straw­ber­ries or rasp­ber­ries 4 small sprigs mint leaves

METHOD

1 Blitz cheese, yo­gurt and milk in a blen­der or food pro­ces­sor un­til smooth, then trans­fer to a mix­ing bowl.

2 Add essence and su­gar and mix thor­oughly.

3 Spoon into four small per­fo­rated moulds lined with damp muslin and care­fully smooth tops.

4 Stand moulds on a wire rack over a bak­ing tin and leave to drain for 6 to 8 hours in a re­frig­er­a­tor.

5 Mean­while, purée berries in a blen­der or food pro­ces­sor, re­serv­ing four berries for gar­nish.

6 To serve, turn out and en­cir­cle with the straw­berry purée. Gar­nish with mint sprigs and re­served berries.

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