By necessity, my kitchen is one without lots of gadgets. I collected them until I moved to a tiny flat in Devon England. There I found I needed little to make something special. The kitchens I have enjoyed in Asia have told the same tale. So now, if I did not inherit it from one of my grandmothers or cant borrow it from my mother, I figure I really have no need. The one exception is a coeur à la crème mold. Along a list of cookbooks, it is something I haunt antique stores, junk shops and flea markets in search of.
To me coeur à la crème is one of those quintessential desserts that spells out special occasion. While it is a recipe without pretense, I put the mere notion of it on a pedestal. A diet and no nonsense cheese strainer made this this twist on Dorie's classic a simple yet sublime treat for my valentine.
- 12oz package Firm Silken Tofu
- 1/2 lemon
- 1/4 tsp sea salt
- 13oz can Coconut Milk
- 1 cup Coconut Flour
- 1/4 cup Xylitol
- 1 tbsp of our Orange Vanilla Sugar
- 1/2 cup Desiccated Coconut
- 12 oz frozen raspberries
- 1/4 cup of our Orange Vanilla Sugar
Using a hand blender, whip tofu, lemon, sea salt and coconut milk. Fold in coconut flour, xylitol, Orange Vanilla Sugar and coconut. Line a strainer with butter muslin and pour the batter into it. Fold the sides of the muslin on top. Place in a bowl and refrigerate for 3 days, pouring the draining liquid from the bowl every day.
Unwrap from the mold and serve on a cake tray drizzled with raspberries mixed with Orange Vanilla Sugar.
I loved serving this with Cinnamon Spice Cookies. The combination is reminscent of cheese cake with graham cracker crust.
More from this classic cookbook:
Photo Credit: Julie T Cecchini