Cinnamon Coeur à la Crème With Rosehip Syrup Recipe

Ingredients :

225 g cream cheese, softened

400 ml whipping cream

90 g powdered sugar, sifted

10 ml ground cinnamon

1. Beat the cream cheese with an electric mixer until light and fluffy.
2. Mix in 60 ml or 4 tbsp of cream and beat until smooth.
3. Mix in the sugar and the cinnamon.
4. Whip the remaining cream to soft peaks and fold into the cream cheese mixture.
5. Line 1 large Coeur a la Crème mould, or 4-6 individual moulds, with dampened muslin or cheese cloth, extending beyond the edges to the mould.
6. Spoon in the cheese mixture and spread out evenly.
7. Fold the overlapping ends of the muslin or cheese cloth over the top of the mixture and place the mould or moulds on a rack set over a pan.
8. Refrigerator for at least 8 hours or overnight.
9. Just before serving, unwrap the muslin or cheese cloth and invert the mould onto a plate.
10. Carefully peel away all the cheese cloth.
11. Pour over some of the prepared rosehip syrup and serve the rest separately.
12. Decorate with rosettes of whipped cream and candied rose petals if desired.

Serves 4 -6

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