Yoghurt Coeur à la Crème with Grapefruit and Strawberry Compote
Coeur à la crème is a classic French dessert. Traditionally, it’s a mixture of cream cheese (or fromage blanc), heavy cream, and sugar, strained through a heart-shaped perforated mould. The translation ‘heart of cream’ literally describes this super easy no-bake dessert. I’ve kept my set of individual ceramic heart moulds from the 1990s when these desserts made regular appearances at my pre-kids dinner parties. I later banished the moulds to the darkest recesses of my kitchen cupboards, as I faced my post-kids battle to keep my waistline!
Equipment
- Digital kitchen scales
- 2.5m2 Cheesecloth
- 8 coeur à la crème dishes or one 15cm container (can use large sieve or strainer)
- Stick blender or handheld electric mixer (optional)
Ingredients
Coeur à la crème:
- 1 kg full fat Greek yoghurt
- 250 g mascarpone cream
- 65 g pure icing sugar
- 1 vanilla bean
Grapefruit and strawberry compote:
- 2 large ruby grapefruit
- 500 g fresh strawberries
- 2 tablespoons pure icing sugar
- 2 tablespoons St Germain liqueur (optional)
- 1 ½ teaspoons ground pink peppercorns
Instructions
Prepare the yoghurt cream:
- In a large bowl, combine 250g mascarpone cream with 1kg full-fat Greek yoghurt, adding the yoghurt gradually while stirring until the mixture is smooth.
- Sift 65g pure icing sugar over the mixture and stir it in.
- Split the vanilla bean in half lengthwise and scrape the seeds into the bowl.
- Mix thoroughly until the vanilla seeds are evenly distributed.
Line the moulds:
- Cut your cheesecloth to size to create three layers for your chosen mould, either a 15 cm x 7.5 cm (6" x 3") single mould or eight individual moulds. The rectangles need to be large enough to line the mould and have enough cheesecloth to hang over the edges for folding over the top of filled pan.
- Rinse the folded cloth in cold water and wring out all the excess water.
- Reshape and stretch the cloth as you press it into the bottom and sides of your mould.
- Ensure it fits snugly and leave the excess cloth overhanging the edges.
Fill and drain:
- Spoon the yoghurt mixture into the prepared mould, tapping it firmly on the bench as you go to prevent air bubbles.
- Fold the overhanging cheesecloth across the top to completely encase the mixture.
- Suspend the mould in a bowl or sit it on a cooling rack set over a roasting pan. Ensure there is room for the liquid to collect without the mould sitting in the whey.
- Cover the top with a flat plate (placed top-side down) and weigh it down with a heavy object like a tin of beans.
- Refrigerate for at least 12 hours, or overnight.
Make the compote:
- Zest the ruby grapefruits before peeling if you are making the companion shortbread recipe.
- Cut off both ends of the grapefruits and use a paring knife to carve off the peel and pith.
- To supreme the grapefruit, run the blade of the knife down the membrane separating the segments towards the centre. Release the segments into a bowl to catch the juice. Reserve the juice and discard the seeds.
- Wash and hull 500g of fresh strawberries, then halve, quarter, or slice them.
- Grind or crush 1 tablespoon of pink peppercorns to yield 1 rounded teaspoon.
- In a medium bowl, combine the grapefruit segments, strawberries, and ground pink peppercorns.
- Add 2 tablespoons of St Germain or elderflower cordial, if using.
- Add 2 tablespoons of pure icing sugar and the 2 tablespoons of reserved grapefruit juice.
- Cover and refrigerate until required.
To serve:
- Carefully unmould the heart onto a platter and peel away the cheesecloth.
- Spoon the grapefruit and strawberry compote around the base of the yoghurt coeur à la crème.
Just before you cook with abandon…
Get organised: I’m an adherent to the French cooking principle of mise en place—everything in its place. Having your ingredients and equipment ready before you start this coeur à la crème recipe isn’t just for professional kitchens; it’s how you keep home baking (or no-baking) calm and consistent. Measuring, prepping and setting everything out on your digital kitchen scales before the first step really does put the “easy” into any recipe.
Full fat is mandatory: This Greek yoghurt dessert relies entirely on fat for its structure and that signature velvety mouthfeel. If you try to make this yoghurt coeur à la crème with a low-fat version, you’ll end up with a watery mess rather than a set heart. Stick to authentic pot-set yoghurt with at least 9.5% fat content.
Tree nut allergy warning: Pink peppercorns are botanical siblings to cashews and pistachios. They can trigger allergic reactions in sensitive individuals, so if you are preparing this for a guest with a nut allergy, omit them from your grapefruit and strawberry compote.
An easy make ahead dessert: This is the perfect no bake dessert for entertaining because it actually requires a long rest. The coeur à la crème needs at least 12 hours (overnight is better) to drain properly. You can make it up to two days in advance and keep it in the mould until you are ready to serve.
Damp cheesecloth: Always rinse and wring out your cheesecloth before lining the moulds. This prevents the yoghurt from sticking to the fabric and ensures a cleaner unmoulding process.
Weight and drainage: Don't be tempted to skip the weight on top of the mould. Gentle pressure from the plate and weight is what forces the whey out to create the dense texture required for this yoghurt coeur à la crème.
Freezing is a no-go: While this is an easy make ahead dessert, it is not freezer-friendly. Freezing and thawing will cause the yoghurt and mascarpone to split, turning your elegant dessert into something grainy and unappealing.