Coffee coeur à la crème #ValentinesDay.

This is the cutest little heart shaped dessert to whip up for Valentine’s Day.
Adulterated from Donna Hay  it’s called a heart of cream..
The best news?
You don’t actually bake it.
All you do is mix the ingredients and then pop the heart shape moulds in the fridge to set. Voila.

You need for two little hearts.

2 tablespoons mascarpone
30g cream cheese
1 vanilla bean, split and seeds scraped
¼ cup (55g) caster  sugar
2 tablespoons double (thick) cream
⅓ cup thick Greek-style (natural) yoghurt
1 teaspoon instant coffee dissolved in 1 teaspoon boiling water
icing sugar, for accessorising
Raspberries, strawberries or blueberries or peaches to serve.

•    Pull on Givenchy black lace dress.
•    Climb into gold flats.
•    Apply lashing of Yves Saint Laurent rouge glossy stain.
•    Guzzle a couple of glasses of Moet.
•    Toss the mascarpone, cream cheese and vanilla seeds in a food processor and process until as smooth as your face after a crème de la Mer facial.
•    Add the sugar, cream, yoghurt and coffee and process until smooth.  To the cream cheese mix not to your facial.
•    Line 2 x ½ cup-capacity (125ml) porcelain heart-shaped moulds with 2 x 25cm squares of damp muslin.
•    NB Muslin sounds tricky but it’s easy. You want to drain any excess fluid from the heart. They get emotional and need to have a little cry before Valentine’s Day.
•    Now pour another glass of Champers.
•    Then spoon the cream mixture into the moulds and smooth the tops so it looks chic as a Prada dress.
•    Fold over the over muslin, place the moulds on a baking tray, cover with plastic wrap and refrigerate for 6 hours or until firm as your thighs won’t be after eating this.
•    Now when they are firm and ready to eat carefully turn out and remove the muslin.
•    Accessorise with icing sugar and scatter over with lots of lovely fresh fruit.
•    Then serve with a big kiss.