SC - Re: sca-cooks V1 #253

[L Herr-Gelatt and J R Gelatt]

> By the way, would the technique for Coeur a la Creme be appropriate 
> to try for your custard?  I've left all my recipe books in storage, 
> so can't give you any details, but think it is a soft, sweet cheese 
> made from cream and just allowed to sit until it self-curdles.  
> Perhaps someone might have a French book or two and be able to check? >>
>
>
>The Coeur ala Creme that i have tried involved sweetened cream cheese,
>cheesecloth and a mold.  the bottom of the mold was perferated and you set it
>over a bowl to drain overnight.  I have no idea how period it is though.
>

You must mean Cream, rather than Cream Cheese, that is put in the lined
mold. Is it soured first or curdled using a curdling agent (non-souring)?
Very heavy cream will seperate on it's own into sour-cream consistency if
just left, loosley covered. Perhaps that's what we're dealing with
here---sour-cream cheese? 

Adamantius, have you any enlightening bits to toss our way? I've never heard
of Coeur du Creme before.

BTW, "ala" or a la means literally "like the" or more meaningfully"in the
fashion of" in french, so Coeur a la Creme means "heart in the style of
cream" in English, which to my mind is very unappetising, ranking right up
there with creamed chipped beef on toast. Anti-flame statement:  Yes, I DO
KNOW *hit on a shingle can be done well, thank you vey much).

Aoife, feeling a wee bit testy this PM.....S
All generalizations are dangerous, even this one.
				---Alexandre Dumas

Experience is simply the name we give to our mistakes.
				---Oscar Wilde

Hold tight, Grommit. Think of Lancashire Hotpot.
				---Wallace, A Grande Day Out 

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