Coeur a la Creme with Fresh Strawberries Recipe
1 1/2 C. whole milk ricotta, cottage
cheese or farmers cheese
8 oz. pkg. cream cheese or 8 oz. mascarpone cheese
1/2 C. sour cream
2 T. powdered sugar
1 T. vanilla extract
1/2 C. heavy cream
1 pint strawberries
1/4 C. sugar
2 T. dark rum or brandy
In mixer bowl, combine the ricotta, cream cheese and sour cream. Beat until smooth. Slowly add the powdered sugar and vanilla. Beat cream in separate bowl until stiff. Fold into remaining cream mixture. Line a 3-4 cup heart "coeur a la creme" mold (ceramic with holes on bottom) with dampened cheesecloth,
allowing extra cloth to hand over sides for folding over cheese. Pour mixture into mold, fold over the excess cloth and place in baking sheet or in shallow pan so the "whey" will drip out of the bottom. Refrigerate at least 8 hours and up to 36.
Reserve 4 berries for garnish, slicing thin. Take remaining berries and sugar and puree in blender or processor. Place in sauce pan with rum and cook in low heat for 5 minutes. Chill. Serve over coeur a la creme with sliced berries around the cheese for garnish.
When ready to serve, unfold cheesecloth and invert cheese into a decorative dish. Take off remaining cloth. Top with berries and sauce.
Serves 4 - 6.
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