VALENTINE’S DAY: Coeur à la Crème Cheese Course | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures VALENTINE’S DAY: Coeur à la Crème Cheese Course | The Nibble Webzine Of Food Adventures
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VALENTINE’S DAY: Coeur à la Crème Cheese Course

coeur-ala-creme-230

Say “I love you” with sweetened mascarpone
and raspberry purée. Photo courtesy Peabody Rudd.

If you love mascarpone, the extra-rich “Italian cream cheese” that’s the base of tiramisu, then you might want to whip up a Coeur à la Crème for Valentine’s Day.

The luscious mascarpone creation can serve as a cheese course prior to dessert, or instead of dessert.

You need special heart-shaped ceramic molds, but they can be used throughout the year for other purposes. (With a tiny dish underneath, we use them for tea bags, olive pits and garnishes—for example, to hold croutons for soup.)

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