I was challenged by a restaurant that I have never been to but read about on the Internet, Obika, a chain of restaurants dedicated solely to serving mozzarella. However, the owner does not serve any desserts made with mozzarella as "this would be a disaster". So I decided to give it a go! I had many ideas, some flops, but finally came up with a traditional French Coeur a la Creme recipe. There are many out there, but I remember seeing a recipe from Chef Patrick O'Connell of the Inn at Little Washington, where he used Mascarpone cheese instead of the usual cream cheese...so I thought, why not Mozzarella? I omitted the sugar and liqueur from his recipe, used honey instead, and instead of rapsberries and mint that he used for the sauce and garnish, I decided to use pure grape jam (fruit juice sweetened) with pistachios to create a more Italian effect with this French dish. I could rename this dish in Italian: Cuore alla Crema di Mozzarella! This dish combines a traditional dessert course (the sweet sauce) with a cheese course or cheese for dessert course. Using the grape sauce, it melds "wine" and cheese in a way! Enjoy!

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