COUER A LA CREME (HEART OF CREAM) W/RED BERRY SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 ounces cottage cheese
  • 8 ounces cream cheese
  • 1/2 cup sour cream or creme fraiche
  • 2 tablespoons confectioners' sugar
  • 1/2 cup heavy cream, chilled and whipped until stiff
  • Heavy cream, for garnish
  • Red Berry Sauce (see recipe)

Directions

  • Press the cottage cheese through a coarse sieve into a bowl.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds).
  • Add the cream cheese and mix. Add the sour cream and sugar and mix well. Fold in the whipped cream.
  • Lightly dampen a 12-inch square of cheesecloth.
  • Use it to line a 3-cup heart-shaped mold with draining holes. (See note below for options)
  • Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture.
  • Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight.
  • Invert the mold on a serving plate. Lift the mold and peel off the cheesecloth. Pour Cherry Sauce over entire mold or on each plate individually.
  • For the mold you could use a foil disposable heart-shaped pan and poke holes in the bottom from the INSIDE OUT. Support on cake rack to allow draining while in the fridge.
  • If you do not have access to a mold of this kind, just put into regular heart shaped pan, cover tightly with cheesecloth, and invert on cake rack to drain.
  • This can also be made in individual heart molds.

Notes

I put Red Berry Sauce in the recipe title b/c you can make any kind of sauce with red berries, such as strawberries, cranberries, cherries, etc.. I've include my red berry sauce below.

Couer a la Creme recipe courtesy Gale Gand, on the Food Network.

Author Credit: Gale Gand

Website Credit: www.foodnetwork.com

© 2006-2014 BakeSpace, Inc. All Rights Reserved