Vanilla Cream Hearts (Coeur de Creme)

Cook time 1 Hour Plus Chilling
Servings 4


250g ricotta
120g caster sugar
1 ½ tsp. vanilla bean extract
Zest of 1 orange
250ml double cream
2 egg white, whisk to firm peaks

400g frozen berries
1 star anise
1 cinnamon stick
1 vanilla bean, seeds scraped
3 tbs. sugar
Juice of 1 orange
Edible flowers, to garnish

Vanilla Cream Hearts (Coeur de Creme)


In a food processor blitz the ricotta, sugar, vanilla and orange zest until smooth.  Add the cream and blitz again. Place into a bowl and fold in the egg whites. Pour the mixture into a large heart mould or divide mixture on to four large pieces of muslin cloth and twist and tie. With your hands, mould into the shape of hearts. Place on a rack on a tray and refrigerate overnight to drain excess whey.

In a medium saucepan add all the remaining ingredients plus the juice of the orange and bring to the boil. Cook for 10 minutes and then cool completely.

Spoon berries into shallow bowls then top with the cream heart followed by the edible flowers.