I can’t really generalize and say that Germans do or don’t celebrate Valentine’s day. It seems to be split. Some see it as a sweet holiday for lovers. Others see it as an American invention which the local flower industry is trying to import. And still others can’t be bothered to think of it all. If the fact that I can easily walk into most restaurants on the big day without a reservation is any indication, that first group seems to be the in the minority. Which I guess means that I can’t be too fussy with my boss for sending me out of town for work this week. I have the feeling he falls into that last category.
Which means that I made my Coeur a la Creme (aka, Cream Heart), this week’s French Fridays with Dorie recipe, last week. Too bad really because this recipe has Valentine’s Day written all over it. Though, lacking the necessary heart shaped mold, I used my strainer, which made mine more Creme than Coeur.
In the end, I couldn’t have cared less what shape the cake was in, because it was freakin delicious! Imagine cream cheese frosting in cake form. Yum! We topped our cake with passion fruit and, in addition to being very valentiney, it turned out to be the perfect flavor combo. Passion fruit is not overly sweet and I think that it provided a nice balance to the very sweet and very rich cake. I loved this one.
I am impressed with everyone were able to get a solid mold – the guava sounds great.
Wow yours really firmed up a lot! I didn’t get that texture with mine but I have had it with other recipes. Nice presentation!
The passion fruit was a great idea. This was really tasty, we loved it.
Yum – I think passionfruit on top would have been perfect, as just like the raspberry, it has a zing that cuts through the creaminess.
I concur that it was “freaking delicious” My sentiments exactly and my family enjoyed it as well. I would not have minded if they didn’t – it would have been a welcome “more for me” 🙂 Great job and interesting use of the passion fruit- if that doesn’t say Valentine’s Day…..I don’t know what does.
Passion fruit is a great pairing with this dessert. I used the colander method, too, and found it to be pretty in its own way. Not that it was whole for very long after it was unmoulded…
Freaking delicious, indeed!
Ooh, I love your passion fruit topping! Great idea!
Love the passion fruit topping! Looks so pretty! And your coeur a la creme came out perfect! I don’t think I’ve ever had passion fruit except in drink form. In our house the consensus was in agreement with you…”freaking delicious”!! Have a great weekend!
Looking great and I like the creativity with topping/sauce. Great choice.
Rose, what a great idea to serve “passion fruit” with this creamy, dreamy dessert! The way you presented it, it looks so wonderful and delicious! I am glad that I am not the only one who ended up using a sieve/strainer to make this dessert – trust me, these molds cannot be found anywhere around here. But I will make sure to hunt them down, next time I am in France.
Have a wonderful weekend!
Cream cheese frosting in cake form! What a perfect description! I’ve never actually seen a passion fruit before. It’s rather interesting looking. I covet your colander. I’ve never seen such a pretty one before. So nice. Sounds like your Valentine liked this dessert much more than mine. Have a great weekend!
Mmmm…passion fruit sounds lovely with the creme.