Coeur a la Creme - heavy cream

Method

• Stir the cream and 1/3 cup of the sugar together in a large bowl.
• Beat the sweetened cream until soft peaks form.
• Set aside.
• In a large bowl, using an electric mixer, beat the egg whites to soft peaks.
• Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks.
• Fold the cream mixture and beaten egg whites into the yogurt.
• Fold in the vanilla.
• Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
• Fill the prepared mold(s) with the cream mixture and set over a large plate to drain.
• If using a sieve, set the sieve over a bowl.
• Fold the excess cheesecloth over the cream.
• Cover with plastic wrap and refrigerate for 24 hours.
• Unwrap and invert the mold(s) onto a serving plate or plates.
• Remove the cheesecloth.
• Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls.
• Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.
• Variation: In a medium bowl, using a wooden spoon, beat 8 ounces softened mascarpone cheese, 1/2 cup sugar, and 1 teaspoon pure vanilla extract together until smooth and creamy.
• In a large bowl, beat 1 cup heavy cream until it forms soft peaks.
• Fold the whipped cream into the mascarpone cheese mixture.
• Mold, drain, and serve as in the above recipe.