Preparation time: 20 minute
Cooking time: 5 minutes
Makes: 6
• 300g ricotta
• 1/2 cup (110g) caster sugar
• 1 teaspoon vanilla extract
• 250g mascarpone
• pulp of 6 passionfruit, sieved
• 1 tablespoon icing sugar
1. Using electric beaters, beat the ricotta, caster sugar and vanilla extract until creamy. Stir in the mascarpone.
2. Line six coeur à la crème moulds (see note, right) with damp muslin, leaving some overhanging. Spoon the mixture into the moulds, pressing in firmly, and smooth the surface. Fold the muslin over to enclose, stand in a shallow dish and refrigerate for at least 8 hours, or overnight, if you prefer.
3. Unfold the muslin and turn the hearts onto serving plates. Peel away the muslin. Combine the passionfruit juice and icing sugar in a small saucepan and stir over low heat for 2 minutes, until thickened. Let it cool,
then spoon this over the hearts and serve immediately.
Note: coeur à la crème moulds are heart-shaped moulds with drainage holes. They’re available from specialty kitchenware shops. Online, try the Bay Tree shop at www.thebaytree.com.au or phone (02) 9328 1101. If you don’t have them, you can use any 1/2-cup capacity shallow mould. Cover the top with a piece of muslin, then invert onto a rack over a shallow dish to catch the liquid.
