COUER A LA CREME (HEART OF CREAM) W/RED BERRY SAUCE
Couer a la Creme (Heart of Cream) w/Red Berry Sauce
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This recipe goes with: Red Berry Sauce for Couer a la Creme
- 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)
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.
Couer a la Creme recipe courtesy Gale Gand, on the Food Network.
Website Credit: www.foodnetwork.com