Recipe: Coeur a la creme with white peaches, rose syrup and passionfruit

Coeur a la creme with white peaches, rose syrup and passionfruit. Photo / Doug Sherring

This sweetened, fresh white cheese is traditionally moulded in a specific dish, in this case the shape of a heart. These moulds are made of white porcelain and have tiny holes in the bottom to allow excess liquid in the sweetened cheese to run off as it chills. Line the container with a dampened cheesecloth, fill it with cheese and set it on a plate in the refrigerator to chill. The mould has three feet to raise it above the plate, allowing the liquid to drain.

Not every kitchen has one of these, but you can improvise by making the soft cheese and draining it through a muslin-lined sieve, suspended over a bowl. Transfer the result into individual serving ramekins. It's a bit hard to make this for two, but it will keep for a few days refrigerated, so make the full quantity and share or enjoy the result later.

Serves 4

• 250ml mascarpone or whipped cream cheese, at room temperature
• 125ml cream
• 3 tbsp sugar
• Zest of lemon
• 2 egg whites

1. Rub the cheese through a sieve to make it smooth. Whip the cream to stiff peaks with the sugar and fold into the cheese. Add the lemon zest.

2. Beat the egg whites to stiff peaks and fold them into the mixture. Turn the mixture into cheesecloth-lined heart mould or fine mesh sieve with cheesecloth. Cover and refrigerate overnight to drain.

3. If you have the correct mould, leave the dessert in it. Wrap well in cling-film and unmould it on to a serving dish at the picnic.

4. If you're using a sieve, transfer the drained cheese into individual ramekins to take to the picnic.

White peaches

• 2 white-fleshed peaches
• 1 tbsp rose syrup
• 1 tbsp caster sugar
• 1 vanilla pod
• Pulp of 1 passionfruit

1. In a small pot, add enough water to just cover the peaches. Bring to the boil.

2. Drop the peaches into the water, leave a minute or so then cool them under cold water.

3. Gently peel the skin and slice the peaches.

4. Add the rose syrup, sugar and vanilla pod to the poaching water. Bring to the boil and simmer until the syrup thickens.

5. Take off the heat and add the passionfruit pulp and the sliced peaches. Allow to cool. Pour into a screw-top jar and refrigerate. Wrap in cling-film and white tissue before adding to your picnic basket.