Coeur À La Crème
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Rinse cheesecloth under water; squeeze until just damp
2
Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth
3
Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes
4
Press through fine strainer; divide among molds
5
Fold cheesecloth over
6
Place molds in shallow baking dish; cover with plastic wrap
7
Chill at least 4 hours and up to 1 day
8
Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes
9
Unwrap molds; invert onto plates
10
Spoon strawberries around and serve
11
Rinse cheesecloth under water; squeeze until just damp
12
Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth
13
Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes
14
Press through fine strainer; divide among molds
15
Fold cheesecloth over
16
Place molds in shallow baking dish; cover with plastic wrap
17
Chill at least 4 hours and up to 1 day
18
Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes
19
Unwrap molds; invert onto plates
20
Spoon strawberries around and serve