Honey Cream Hearts is a traditional British recipe for a classic cream cheese based dessert shaped into hearts and served on a bed of raspberry coulis surrounded by fig wedges and garnished with pomegranate arils that make an excellent dessert for Valentine's day. The full recipe is presented here and I hope you enjoy this classic British version of: Honey Cream Hearts.
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This cream cheese based dessert for two just screams ‘Valentine’s day’. They can be prepared the day before, so are great for reducing stress levels on the day.
For this recipe you will need 2 x 150ml (3/5 cup) dishes or ramekins (or traditional coeur à la crème dishes), each lined with a damp square of muslin or similar.
Mix together the honey, cream, cream cheese and lemon juice in a bowl until smooth and combined. Pour into the muslin-lined dishes or ramekins. Cover loosely with clingfilm (plastic wrap) and chill overnight in the refrigerator until set. Put the dishes or ramekins on a plate to catch any liquid that drains off (over the sides or through the holes in the bottom of the coeur à la crème dishes).
Meanwhile, heat the raspberries in a small pan with the icing sugar, stirring until soft and juicy. Bring to a brisk simmer and bubble for a minute then pass through a fine-meshed sieve to remove the seeds. Set the sauce aside to cool.
To serve, turn the puddings out on to serving plates, carefully remove the muslin, and spoon the raspberry sauce around them. Scatter over the pomegranate seeds and serve with the fig wedges.
