Classic Coeur A La Creme is made in individual perforated heart shaped molds and can be found on the internet or specialty cooking shops.
INGREDIENTS:
4 10X10 inch squares cheesecloth
8 oz creme cheese (room temp)
1 cup creme fraiche or sour cream (creme fraiche is easy to make)
6 tbsp powdered sugar divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract (don't you dare use that imitation stuff)
pinch salt
1 lb strawberries cleaned and quartered
DIRECTIONS:
Rinse cheesecloth and squeeze till just damp then line 4 molds with one square each.
Beat the creme cheese and creme fraiche (sour cream) together with an electric mixer. Add 4 tbsp powdered sugar, lemon juice, vanilla and salt. Beat together till smooth about 4 minutes. Press through a fine strainer before dividing into the 4 molds. Fold cheesecloth over top and place in a shallow baking dish covered with plastic wrap. Chill at least 4 hours.
Stir strawberries with 2 tbsp powdered sugar and let stand for 30 minutes. Unwrap molds and invert onto plates and spoon strawberries over top and around.
If you do not have the molds or wish to buy any:
cut 4 12 oz plastic or paper cups to 3" high sides. Use a nail, ice pick, tooth pick or whatever to poke 12 holes in the bottom of each cup before lining with the cheesecloth.
INGREDIENTS:
4 10X10 inch squares cheesecloth
8 oz creme cheese (room temp)
1 cup creme fraiche or sour cream (creme fraiche is easy to make)
6 tbsp powdered sugar divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract (don't you dare use that imitation stuff)
pinch salt
1 lb strawberries cleaned and quartered
DIRECTIONS:
Rinse cheesecloth and squeeze till just damp then line 4 molds with one square each.
Beat the creme cheese and creme fraiche (sour cream) together with an electric mixer. Add 4 tbsp powdered sugar, lemon juice, vanilla and salt. Beat together till smooth about 4 minutes. Press through a fine strainer before dividing into the 4 molds. Fold cheesecloth over top and place in a shallow baking dish covered with plastic wrap. Chill at least 4 hours.
Stir strawberries with 2 tbsp powdered sugar and let stand for 30 minutes. Unwrap molds and invert onto plates and spoon strawberries over top and around.
If you do not have the molds or wish to buy any:
cut 4 12 oz plastic or paper cups to 3" high sides. Use a nail, ice pick, tooth pick or whatever to poke 12 holes in the bottom of each cup before lining with the cheesecloth.
