Cream Heart/Coeur à la créme, with Spanish Picota Cherry Compote

“This is a pretty and romantic dessert. You will need heart-shaped moulds, which have tiny drainage holes, and cheesecloth. The Spanish Picota cherry compote can be used for other dishes: to add to porridge, to top muesli,  waffles or pancakes or simply in yoghurt.” – Kerstin Rodgers*

*Recipe created by Kerstin Rodgers
Serves: 2

Preparation time: — minutes

Cooking time: — minutes

  • 150g mascarpone
  • 100g double cream
  • 50g icing sugar
  • A few drops of almond essence

– For the compote:

  • 500g Spanish Picota cherries, chopped, leaving some whole, pitted
  • 70g caster sugar
  • Cup Cherry brandy
  • Juice of half a lemon

-For the coeur à la créme:

  1. Mix all the cream heart ingredients (mascarpone, cream, vanilla, icing sugar) together by  whipping gently (not overmuch as mascarpone easily turns to butter).
  2. Dampen the cheese cloth and line your dish with it, pressing the cloth into the corners of the  heart.
  3. Scoop the mixture into the cheese cloth lined dish and smooth the top. Give the mould a little  bang on the worktop. Place on a saucer in the fridge to drain for a few hours.


– For the compote:

  1. Warm the cherries in a medium sized saucepan with the sugar, lemon juice until they are  bubbling hot. Let it cool to lukewarm and add the cherry brandy.
  2. Unmould the cream heart carefully, gently peeling off the cheesecloth, and flip it over onto the  dish.
  3. Surround the heart with warm berries. Serve.