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Honey cream hearts

by Sarah Alcock

Serves: 2


  • 2 tbsp clear honey
  • 4 tbsp double cream
  • 200g light cream cheese
  • 2 tbsp lemon juice
  • 1/2 x 400g pack frozen raspberries
  • 3 tbsp icing sugar
  • 2 tbsp pomegranate seeds
  • 1 fig, cut into wedges
  • 2 x 150ml dishes or ramekins (or traditional coeur à la crème dishes*), each lined with a damp square of muslin or similar


  1. Mix together the honey, cream, cream cheese and lemon juice in a bowl until smooth and combined. Pour into the muslin-lined dishes or ramekins.
  2. Cover loosely with clingfilm and chill overnight until set, setting the dishes or ramekins on a plate to catch any liquid that drains off (over the sides or through the holes in the bottom of the coeur à la crème dishes).
  3. Meanwhile, heat the raspberries in a small pan with the icing sugar, stirring until soft and juicy. Bubble for a minute then sieve to discard the seeds. Leave the sauce to cool.
  4. To serve, turn the puddings out on to serving plates, carefully remove the muslin and spoon the raspberry sauce around them. Scatter over the pomegranate seeds and serve with the fig wedges.


*You can buy traditional coeur à la crème dishes from Divertimenti (

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