Coeur a la Creme
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