Ingredients
8 oz curd or cottage cheese or- cream ch, eese
10 fl double (heavy) cream
2 tbsp caster (superfine) sugar
2 egg whites
5 fl single (light) cream
8 oz raspberries
RASPBERRY COULIS
10 oz fresh raspberries
1/2 cup caster (superfine) sugar
2 tbsp lemon juice
Directions
Traditionally the heart-shaped moulds were made of wicker; now china
ones are used. If you decide to use cream cheese, make sure it is
unsalted.
Press the cheese through a fine sieve into a mixing bowl and stir in
first the double cream then the sugar. Beat until light and fluffy.
In a small bowl, beat the egg whites just until stiff. Fold them
carefully into the cheese mixture.
Line six moulds with fine damp muslin or cheesecloth. Spoon the
cheese into the prepared moulds, tapping the sides gently to allow
the mixture to settle. Fold the ends of the cloth over the moulds,
place them on a cake rack and refrigerate overnight.
To make coulis, liquidize the raspberries and sugar to a smooth
puree. Add lemon juice to taste. Pass through a sieve into a small
bowl. To serve, spoon a little of the raspberry coulis on to each
serving plate. Discard any draining liquid and unmould the
heart-shaped desserts on top of the sauce. Drizzle with cream and
surround with the raspberries.
Source: A Basket of Berries, by Val Archer Typed for you by Karen
Mintzias
Servings: 6 servings
Coeurs A La Creme With Fresh Raspberry Coulis Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We can trace the history of `recipes` far back into distant history, certainly as far as early Egypt, and possibly even further than that. However, generally, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes cooked by the Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and afters, something that is very familiar to us today. He also tells us how the Romans were skilled in the use of a wide range of herbs, including some familiar names for example thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we find two books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new foods and spices led to an increase in manuscripts on cookery, some of which are kept safe in private collections. During the succeeding few hundred years, the powerful and wealthy houses tried to offer the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the 1900s, cook books are starting to become popular mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Coeurs A La Creme With Fresh Raspberry Coulis recipe.
