Prep Time 40min. Total Time 1 40min. Servings 8 servings
This coeur à la crème is made in round ramekins which are easier to find than the classic heart-shaped ones.Flavored with chocolate and orange, and covered with cherry compote, it is a decadent treat.
- 4 oz.semi-sweet chocolate
- 2 pkg. (8 oz. each) philadelphia Cream Cheese
- 1 container (2 cups) Sour Cream
- 1/2 cupPassover confectioners’ sugar
- 2 tsp. grated orange peel
- 1 Tbsp. Passover chocolate liqueur or chocolate-orange liqueur (optional)
- 1 cup frozen pitted cherries, defrosted
- 1/3 cupsugar
- 1/3 cupwater
MethodIn the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners’ sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.
- 100g smooth peanut butter
- 2 tbsp Frangelico (hazelnut liqueur)
- 75ml double cream
- 250g caster sugar
- 4 eggs, 2 left whole and 2 separated
- 175g whipping cream, semi-whipped
- 500g cherry, stoned
- 100g granulated sugar
- 1 tbsp Armagnac or brandy
- squeeze lemon juice
- Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
- To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
- Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
- Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
- To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
- Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.
- 100g plain flour
- 50g ground almond
- 85g butter, cut into small pieces
- 25g caster sugar
- 1 egg yolk
- 150g/5oz bar dark chocolate, in pieces
- 2 egg whites
- 100g golden caster sugar
- 142ml carton ¼pint double cream
- 2 tbsp brandy or Tia Maria
- 284ml carton double cream
- 300g raspberry
- 125g/5oz punnet blueberries
- icing sugar, for dusting
- To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
- To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
- Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
- To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.
- 200g oatcake biscuit
- 85g butter melted
- 450g white chocolate
- 284ml pot double cream
- 400g full fat soft cheese, such as Philadelphia
- 4 eggs
- 1 tsp vanilla essence
- 600g rhubarb (trimmed weight), cut into 2½ cm chunks
- 250g golden caster sugar
- ½ vanilla pod, split in half lengthways
- 100ml orange blossom muscat dessert wine (we used Brown Brothers)
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
- Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
- Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
- For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.