Coeurs à la crème

Hearts of Cream

First make the fromage frais which  is a soft fresh cheese similar to smooth cottage cheese or quark. It is easy to make. Thereafter make the heart shaped pudding called coeurs à la crème with the fromage frais. Surround the heart shapes with strawberries or raspberries or make a strawberry coulis to pour over the hearts. This recipe will make three to four hearts depending on the amount of protein in the milk.


H066                50ml liquid rennet ( store in the fridge)
HC50CHN22   culture ( store in the freezer)
H108                thermometer
H168                cheesecloth
H986                4 x heart shaped cheese moulds
3 liters full cream milk
caster sugar (OR Xylitol if you are banting) to taste
1 drop vanilla essence
lemon zest to taste



MILK: Measure 3 liters full cream milk ( + 3.5% butterfat ).  If you have your own cow, use milk directly after milking. Or buy fresh full cream milk from your local store. It must be as fresh as possible.

MILK TEMPERATURE:  Bring the milk to 18°C – 24°C

CULTURE:  Open the packet of CHN22 culture supplied by cutting one corner of the packet. Measure 1/3 small teaspoon culture and add to the milk. Stir the milk well.  Close the packet of culture by folding over the open side twice. Stick closed with sticky tape. Place in a tupperware and store in the freezer. If, when dispensing the culture, you  pour out too many kernels, do not add these kernels back to the packet.  You will contaminate the packet of culture.

RENNET:  Add 1 drop of liquid rennet (H066) to 100ml cool water and stir. Add 50ml of this solution to the milk.


Now let the milk stand undisturbed and covered with the cheesecloth at  18° – 24°C   until it has set like a pudding and a little whey has appeared on the surface.  It should have a dull appearance.  The milk should set within 12 – 24 hours, usually 16 hours.

DRAINING: Cut a square of cheesecloth to fit your colander. Carefully ladle the curds into a cheesecloth-lined colander, tie the four corners of the cheesecloth together and hang the cheese to drain from your tap over the kitchen sink.  Collect the whey. Once the cheese has drained for 1 – 2 days, mix the cheese with some salt to taste and place in a container and refrigerate. If the cheese is too dry, add some of the collected whey back to the cheese. The recipe should produce approximately 500 grams of cheese.


Beat the  fromage frais with a cake mixer to make the cheese smooth. At this stage you can add a little cream if you like. Add vanilla sugar ( or Xylitol) and a little lemon zest to taste. Add a drop of vanilla essence. Press the cheese into the heart shaped moulds and refrigerate overnight. One can line the moulds with cheesecloth before pressing the cheese into them to make it easier to remove the cheese from the mould. Turn out the cheese on a plate and surround with berries. Serve with a little cream and / or strawberry coulis.


  • 2 tbsp water
  • 1 heaped tbsp caster sugar ( or Xylitol)
  • 300g (10oz strawberries, halved
  • 1 -2 drops vanilla (optional)

Bring the water and caster sugar to the boil, stirring to dissolve the sugar. Add the strawberries and vanilla (if using) and cook for 4-5 minutes, or until soft. Purée the mixture until smooth. Store in the fridge for up to 2 days.

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