Coeur à la Creme With Rhubarb Sauce
Published May 12, 2007
- Total Time
- 30 minutes, plus overnight drain
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Ingredients
1 pound whole-milk ricotta
3 tablespoons confectioners' sugar
½ teaspoon vanilla extract
1 cup heavy cream
3 large egg whites
Pinch salt
4 cups chopped rhubarb (about 8 stalks)
⅓ cup sugar
1 clove
¼ cinnamon stick
Nutritional analysis per serving (6 servings)
25 grams carbs; 82 milligrams cholesterol; 331 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 149 milligrams sodium; 9 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
- Step 2
Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
- Step 3
Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
- Step 4
The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
- Step 5
To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.
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