|Coeur à la Crème|
The recipe is very simple:
I've checked a few alternate ways to make this classic dish. These recipes are similar except that they use cheesecloth and a special heart-shaped mold to drain liquid from the cheese mixture. I assume this process makes the result firmer. The more time-consuming versions also add a bit of lemon and vanilla. I was thinking vanilla would be nice, but I don't have any in my little temporary kitchen.
Although I didn't drain it, the simple version that I made had a very nice, spoonable texture. As you can see from the top photo, I'm a hopeless case when it comes to making things look pretty! But once again, the result tasted good and reminded us of things we have eaten in France.