Mulberry Compote With Coeur à la Crème Recipe

Mulberry Compote With Coeur à la Crème Recipes

Ingredients :

900 g

50 g

Coeur à la Crème

2 teaspoons

2 tablespoons

350 g

125 g


icing sugar


powdered gelatine

hot water

cottage cheese, sieved

plain low fat yoghurt

Method :
  1. Begin the day before by making the slimmer's version of cream curds.

  2. Dissolve the gelatine in the hot water.

  3. Beat the cottage cheese and yoghurt together and beat in the gelatine mixture.

  4. Turn the mixture into four 4 oz (100 g) cheese moulds, cover and leave in a dish in the refrigerator to drain over night.

  5. No moulds ? Use plastic yoghurt pots - they must not be narrower at the necks than the base, or the 'cheese' won't turn out.

  6. Tie muslin over the tops and invert them.

  7. Select half of the mulberries, choosing the best specimens.

  8. Put the remainder in a pan over low heat until the juice runs.

  9. Liquidize in a blender, sieve, stir in the sugar and pour the juice over the whole fruit.

  10. Leave to cool, then chill.

  11. Turn out the cheese moulds and serve with the mulberries.

Serves 4-6

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