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Coeur à la Crème

By Orlando Murrin and Peter Steggall

4.4

(2)

Image may contain Fruit Plant Food Raspberry Creme Dessert and Cream
Coeur à la CrèmeJonathan Buckley

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

MAKE IT LOOK GREAT

If you would like to make a little fruit sauce to drizzle round the fruit, purée 1/4 pound of fresh berries with 1 tbsp of syrup (in France you can buy bottles of cane syrup, or make your own by simmering an equal weight of water and sugar for 5-10 minutes). Check flavoring and correct with more syrup or a little lemon juice. When presenting the dessert, put the coulis around the base of the heart, not on to it (to avoid the operating-theater look).

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