Recipe: Coeur a la creme - extra rich

If you've read my original post on Coeur a la creme, you know it's my favorite member of the cheesecake world.  I used Coeur a la creme as an element in a contest once, which necessitated an investigation into the original recipe to see if there was any room for improvement on something that already seemed so close to perfection.  This recipe was the result.  Take note, this is ultra-rich and decadent (which is what I was shooting for at the time), if you want to bring it down a bit, substitute regular cream for the Devonshire and it will still be beautiful.

You will need:

125ml / 1/2C               Devonshire cream

250ml / 1C                  mascarpone cheese

80ml / 1/3C                 sugar

1                                  vanilla bean

125ml / 1/2C               creme fraiche (I used 1 part buttermilk to 1 part cream)

Method:

 - whip the Devonshire cream to medium firm peak

 - beat the mascarpone cheese until fluffly

 - beat the sugar and vanilla into the mascarpone

 - stir in the creme fraiche

 - fold in the Devonshire cream

 - set in a cheesecloth lined Coeur a la creme mold (or a mold of your choosing that allows for drainage)

 -  move to the fridge to allow whey to seep out and the mixture to set up

 - turn out onto a serving dish

 - serve with fruit coulis and fresh berries