Coeur A La Creme With Apricot Sauce
Coeur A La Creme With Apricot Sauce
Coeur From preparation to the plate, this recipe takes roughly 1 hour. If you have cherries, vanilla, heavy cream, and a few other ingredients on hand, you can make it. To use up the vanilla you could follow this main course with the Vanillan Ice Cream as a dessert.
Ingredients
454grams
dried apricot, diced1servingApricot Sauce118milliliters
cherries , finely diced (glaceed)2Tbsps
confectioners' sugar227grams
neufchatel cheese, softened or cream cheese1serving![La Creme]()
La Creme59milliliters
Galliano237milliliters
heavy cream , beaten to soft peaks59milliliters
lemon juice1teaspoon
lemon peel , grated227grams![reduced-fat ricotta cheese]()
reduced-fat ricotta cheese0teaspoons![salt]()
salt158milliliters![sugar]()
sugar2teaspoons![vanilla]()
vanilla1![vanilla bean , split]()
vanilla bean , split118milliliters![angelica , finely diced or citron]()
angelica , finely diced or citron
dried apricot, diced1servingApricot Sauce118milliliterscherries , finely diced (glaceed)2Tbspsconfectioners' sugar227gramsneufchatel cheese, softened or cream cheese1serving
La Creme59millilitersGalliano237millilitersheavy cream , beaten to soft peaks59milliliterslemon juice1teaspoonlemon peel , grated227grams
reduced-fat ricotta cheese0teaspoons
salt158milliliters
sugar2teaspoons
vanilla1
vanilla bean , split118millilitersangelica , finely diced or citronDifficultyHard
Ready In1 h
Servings1
Health Score30
DietsGluten Free
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