Honey Vanilla Heart With Raspberry Puree
|Whole milk yogurt||2 Cup (32 tbs) (Plain)|
|Barley malt sweetener||1 Pinch|
|Unflavored gelatin package||1 Tablespoon (1 Packet)|
|Cold water||1⁄4 Cup (4 tbs)|
|Raspberry puree||1⁄2 Cup (8 tbs) (For Garnish)|
|Strawberries||2 , cut into half (For Garnish)|
The night before serving, slit the vanilla bean open lengthwise with a small sharp knife.
With the tip of the knife, scrape the seeds into a mixing bowl.
Add the yogurt, barley malt sweetener, and honey and mix well.
Line a small bowl with a double layer of cheesecloth.
Scrape the yogurt mixture into the bowl, bring up the ends of the cheesecloth, and tie securely.
The yogurt must now hang free to drain overnight.
Slip the shaft of a long-handled spoon under the knot and suspend the cheesecloth bag over a deep bowl, with the ends of the spoon set on the rim of the bowl.
The next day, empty the yogurt mixture into a bowl, discarding the cheesecloth and the liquid that has drained off.
In a small metal bowl, soften the gelatin in the water.
Place the bowl over boiling water and remove as soon as the gelatin has dissolved.
Rapidly blend into the yogurt mixture, stirring vigorously to distribute the gelatin evenly before it sets.
Line 4 small coeur a la creme molds with a single layer of cheesecloth and fill with the yogurt mixture.
Place the molds on a large deep plate and refrigerate for at least 2 hours.
To serve, invert the molds onto chilled dessert plates and carefully remove the cheesecloth.
Spoon 2 tablespoons of Raspberry Puree around each heart and top each with half a strawberry.