Coeur à la Crème
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
Makes four 3'' or two 7'' molds.
Ingredients
- 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.
Procedure
- 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 strainer and divide among molds.
- 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.
Sur La Table
