Coeur A La Creme De Mozzarella

• Coeur a la Creme
• 8 ounces mozzarella
• 3/4 cup heavy cream
• 2 tablespoons organic honey
• 1 dash lemon juice
• Grape and Pistachio Sauce
• 3 tablespoons Fruit juice sweentened grape jam
• 1 dash lemon juice
• Add enough water to get the jam to the pourable consistency desired
• 1/4 cup chopped pistachios

1. Coarsely chop the pistachios. Set aside.
2. In a blender/mixer or food processor, blend together the mozzarella, heavy cream, honey, and dash of lemon juice until thick.
3. Take the blended mixture and scoop into special coeur a la creme heart shaped molds. These molds are sold in speciality stores and have a peforated bottom. I did not have one so I used a heart shaped jello like mold instead!
4. Place in refrigerator to firm up more. One can also serve this right away as the mixture is already quite firm.
5. In a saucepan, on medium heat, quickly whisk the grape jam with the lemon juice and add enough water to form a pourable consistency. If the jam is still too thick, keep adding water until you reach the desired consistency. This takes about 1 or 2 minutes.
6. Place the Coeur a la Creme mold face down on a plate and remove the mold. Carefully spoon the sauce around the Coeur a la Creme on the plate. Sprinkle the chopped pistachios on the sauce. Serve immediately. Enjoy!

creme, mozzarella, heavy cream, honey, lemon juice, grape, grape jam, lemon juice, water, pistachios

Taken from food52.com/recipes/5079-coeur-a-la-creme-de-mozzarella (may not work)