Recipe: Latte coeurs a la creme

By Donna Hay

Add a comment
Latte coeurs a la creme. Photo / Chris Court, Donna Hay Magazine
Latte coeurs a la creme. Photo / Chris Court, Donna Hay Magazine

Serves 2

• 2 Tbsp mascarpone
• 30g cream cheese
• 1 vanilla bean, split and seeds scraped
• 1/4 cup caster sugar
• 2 Tbsp thick cream
• 1/3 cup thick Greek-style natural yoghurt
• 1 tsp instant coffee powder, dissolved in 1 tsp boiling water
• Icing sugar, for dusting
• Raspberries, to serve

1. Place the mascarpone, cream cheese and vanilla seeds in a food processor and process until smooth. Add the sugar, cream, yoghurt and coffee and process until smooth.

2. Line 2 x 1/2 cup-capacity porcelain heart-shaped moulds with 2 x 25cm squares of damp muslin. Spoon the cream mixture into the moulds until full and smooth the tops.

3. Fold over the over muslin, place the moulds on a baking tray, cover with plastic wrap and refrigerate for 6 hours or until firm. Carefully turn out and remove the muslin. Dust with icing sugar and serve with raspberries.

Variation: if your valentine is a chocolate-lover, you can add 70g melted chocolate to make mocha-flavoured coeurs.

For more recipes visit the Donna Hay website,

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf03 at 01 Jun 2016 09:33:10 Processing Time: 1027ms