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Vanilla Mascarpone Cream Hearts



  • 1.

    Chill the bowl and blade of a food processor in the refrigerator.

  • 2.

    To make the cream hearts, blend the mascarpone, cream cheese and castor sugar in the food processor until smooth. Scrape the sides of the bowl with a plastic spatula occasionally to keep the mixture evenly distributed.

  • 3.

    Add the cream and yoghurt and blend briefly to incorporate.

  • 4.

    Line 6 porcelain heart moulds with a double layer of wet muslin and carefully spoon in the cream mixture until the moulds are full and the surface is even.

  • 5.

    Put the moulds on a tray with a lip (to catch the whey), then cover with plastic film and refrigerate for at least 8 hours before serving.

  • 6.

    To serve, arrange the raspberries and blackberries in the centre of each serving plate and spoon the raspberry sauce over the berries.

  • 7.

    Lift the cream hearts out of their moulds using the muslin, then invert each heart onto the berries and carefully remove the muslin.

  • 8.

    Serve immediately.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Vanilla Mascarpone Cream Hearts.


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