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Coeur a La Creme

Serves 4


  • 250g Australian ricotta cheese
  • 3-4 teaspoons Cointreau, (Grand Marnier or orange concentrate)
  • 1 egg white
  • 2 tablespoons icing sugar
  • fresh fruit and a fruit puree, for serving
Download Recipe (PDF)


  1. Beat cheese and Cointreau until smooth. Whip egg white until soft peaks form. Gradually add icing sugar and beat until stiff and sugar has dissolved. Gently fold egg white into cheese mixture. Line 4 moulds (with draining holes) with wet muslin or cheese-cloth. Spoon mixture into moulds and smooth top surface. Chill for several hours or overnight. Unmould onto serving plates and serve with fresh fruit and a fruit puree.

Nutritional Information

Nutrients per serve:
Energy (kj) 632
Fat, Total (g) 5
Sodium (mg) 0
Calcium (mg) 185
Iron (mg) 0


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