Sunday, February 10, 2013

Coeur a la Creme

The heart of the cream
Traditional French dessert
Whispers of cheesecake

Coeur a la Creme
Adapted from Treats

8 oz cream cheese
8 oz sour cream
1/3 cup powdered sugar
1 tsp fresh lemon juice
1 tsp vanilla extract

powdered sugar

*You will need cheesecloth for this recipe

**Traditional Coeur a la Creme is made in a heart-shaped ceramic mold which has holes in the bottom.  You can use almost any perforated food-safe vessel, though.  It needs to hold about 2.5 cups and you must be able to suspend it over a bowl (to catch the small amount of liquid that will seep out).  I used a mesh strainer.

1.  Line your mold with a 2-ply layer of cheesecloth, leaving enough hanging over the edge that you will be able to fold it over the top of the filling.

2.  Place the cream cheese in the bowl of a standing mixer.  Using the whisk attachment, whip the cream cheese until smooth and soft.

3.  Add the sour cream, the 1/3 cup of powdered sugar, lemon juice, and vanilla to the bowl with the cream cheese.  Whip until the mixture is smooth and creamy.

4.  Pour the mixture into the prepared mold.  Fold the ends of the cheesecloth over the top of the mixture.  Cover the mold with a lid or plastic wrap.  Refrigerate for 8 hours or overnight.

5.  Strawberries are delicious with Coeur a la Creme (as are many other berries and fruits). To prepare: remove the hulls, chop the berries, dust with powdered sugar (to taste), and toss gently to coat (the sugar will melt into the berries).

5.  Unfold the ends of the cheesecloth.  Invert the mixture onto a plate.  Discard the cheesecloth and liquid.  Serve!

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