Coeur à la Crème

  • Preparation 25 MIN
    Chilling 24 H
  • Servings 6



  1. Line a 1 litre (4 cups) coeur à la crème hearth-shaped pierced mold with a layer of moist cheesecloth, letting it hang over the sides.
  2. With a sharp knife, split the vanilla bean in half to open it and remove the seeds.
  3. In a blender, purée the cheese, sugar, honey and vanilla seeds or extract until smooth. Pour into a bowl.
  4. In a bowl, beat the egg whites until stiff peaks form. Set aside. With a spatula, fold the whipped cream and egg whites into the cheese mixture. Pour into the prepared mold. Fold the cheesecloth over the mixture.
  5. Place the mold on a rack over a baking sheet to drain. Refrigerate for 24 hours.
  6. Unmould onto a serving platter and serve with strawberry coulis. Ideally serve the same day.


If you don’t have a heart-shaped “coeur à la crème” mold, you can use a colander. This will give it a dome shape rather than a heart.

Making a strawberry sauce is very simple. In a blender, purée strawberries, fresh or thawed. Pass the puree through a sieve to remove the seeds. If necessary, add sugar.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.