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The freezer certainly knocked some sense into it. It was only in for about 1.5 hours and became
Joined: Dec 10, 2005
Posted to Thread #14737 at 9:23 pm on May 9, 2009
gently solid. I had slipped strips of parchement under it, so it was easy to unmold.
It was delicious, really. But of course the heart of the dish is the texture and that was missing. Our guest loved it so much, he took some home.
I'll do it again, but I'll strain it all ahead of time.
Thanks for asking.
Other messages in this thread:
- 14737. Has anyone frozen Coeur a la Creme? I put mine into the frig 2 hours ago and I'm - Marg CDN - 9:48pm on 05/08/09 (8)
- I haven't made one in years now but isn't part of the setting in the draining? I think freezing - Randi - 9:51pm on 05/08/09
- Yes, I should have said that this is a little different, made with mascarpone... - Marg CDN - 10:33pm on 05/08/09
- Marg, how did the coeur turn out last night? [NT] - Randi - 6:53pm on 05/09/09
- The freezer certainly knocked some sense into it. It was only in for about 1.5 hours and became - Marg CDN - 9:23pm on 05/09/09
- Marg/Randi, I had to look this rec up. New to me. Do you need to make it in special molds or will - barb_b - 9:58pm on 05/09/09
- And it very simple. You don't need any special mold. I used a large non-stick heart- - Marg CDN - 10:10pm on 05/09/09
- well..... the "traditional" molds have perferated bottoms to allow the cream to drain - Randi - 11:38pm on 05/09/09
- Agree re perforations. But I've never done Marg's recipe with mascarpone. Mine is cream cheese, - Shaun in TO - 2:05pm on 05/10/09