Coeur À La Crème
By Tested and perfected in the Sur la Table kitchen
Coeur À La Crème
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 (3-inch) or 2 (7-inch) molds
- Cheesecloth (cut into as many pieces as needed for as many molds you have—cutting into squares works fine—cut large enough to fold over the top after adding the cheese).
- 8-ounce cream cheese, warmed to room temperature
- 1 cup crème fraîche
- 6 tablespoons powdered sugar, divided
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-quart fresh berries- strawberries, raspberries, blueberries, blackberries or combination.
Other kinds of “smooth” fresh cheese (French fromage frais, English curd cheese, and American farmer cheese are some examples) may be used to make coeur à la crème. Flavor will vary with the type of cheese used.
Rinse cheesecloth and squeeze until just damp. Line each coeur à la crème mold with 1 piece of cheesecloth.
Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla and salt in large bowl until smooth (about 3-4 minutes). Press the cheese mixture through a fine-mesh.
Fold excess cheesecloth over. Place molds in shallow baking dish (to catch excess liquid draining from molds); cover with plastic wrap. Chill at least 4 hours or up to 24 hours.
Stir berries with remaining 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Top with berries and serve.
Rinse cheesecloth and squeeze until just damp. Line each coeur à la crème mold with 1 piece of cheesecloth.
Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla and salt in large bowl until smooth (about 3-4 minutes). Press the cheese mixture through a fine-mesh.
Fold excess cheesecloth over. Place molds in shallow baking dish (to catch excess liquid draining from molds); cover with plastic wrap. Chill at least 4 hours or up to 24 hours.
Stir berries with remaining 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Top with berries and serve.