Orange Coeurs À La Crème With Strawberry Raspberry Sauce
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it
2
Rinse with cold water and wring dry
3
Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan
4
Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth
5
Add yogurt and pulse just until blended, then divide mixture among molds
6
Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours
7
Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds
8
Invert molds onto dessert plates and remove cheesecloth
9
Serve coeurs à la crème drizzled with sauce
10
Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it
11
Rinse with cold water and wring dry
12
Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan
13
Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth
14
Add yogurt and pulse just until blended, then divide mixture among molds
15
Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours
16
Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds
17
Invert molds onto dessert plates and remove cheesecloth
18
Serve coeurs à la crème drizzled with sauce