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Coeur a la Creme

Recipe by Sally Bernstein
Photo by Diana's Desserts


Serves 8-10

 

Cheese Molds
½ lb. cream cheese, softened
½ lb. cottage cheese
pinch of salt
1 cup whipping cream
6 Tbsp. confectioner’s powdered sugar
2 tsp. vanilla                                 
cheesecloth
1 pint fresh strawberries

Melba Sauce: Makes 2 cups
1 pint fresh strawberries
1 pint fresh raspberries
½ cup sugar
2 Tbsp. lemon juice

 

Cheese Molds:
In a bowl combine well ½ lb. each of cream cheese and cottage cheese and a pinch of salt.  Whip 1 cup heavy cream with 6 Tbsp. confectioner’s sugar and 2 tsp. vanilla until stiff peaks form.  Lightly fold the cream into the cheese mixture until it is well combined.  

Line a Coeur à la crème mold (or individuals) with a double layer of cheesecloth, rinsed, and fill the mold with the cheese mixture, doming it slightly.  Bring the hanging cheesecloth over the top.  Place the mold on a rack over a shallow pan, refrigerate and let the cheese drain overnight.

Melba Sauce:
Puree berries, adding sugar and lemon juice, for 1 minute.  Chill.

Unmold the heart, peel off the cheesecloth, and surround with fresh strawberries, and Melba Sauce.

 

©Sally Bernstein, 2006



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