Coeur A La Creme With Apricot Sauce Recipes

COEUR A LA CREME

Steps:

• In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
• Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top.
• In a saucepan cover the apricots with hot water and add the vanilla bean. Let stand for 30 minutes. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish. Add the cherries and angelica. Reduce cooking liquid until it is syrupy and stir in the galiano. Pour syrup while still hot over fruit. Stir in lemon juice. Add water to thin sauce to desired consistency. Let cool. Chill, covered; until ready to serve.
• Yield: 1 1/2 cups

SAVORY COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

COEUR A LA CREME WITH APRICOT SAUCE

Steps:

• LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
• Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
• Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
• APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
• Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
• Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
• Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
• TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.

COEURS A LA CREME

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.
• Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.
• Using a coeur a la creme mold as a guide, cut out 4 hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.
• Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.
• Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.
• Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
• If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.
• When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.

COEUR A LA CREME FRAICHE

Steps:

• In the bowl of an electric mixer, combine the cottage cheese, cream cheese, and creme fraiche. Beat until smooth. Add the confectioners' sugar. Whip the cream and fold it into the cheese mixture.
• Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
• To make strawberry sauce, mash the berries. Cook over low flame with sugar until soft. Press through a fine sieve, add kirsch, and chill.
• To serve, unfold cheesecloth and invert mold on a serving plate. Remove cheesecloth. Garnish with strawberries and pour some sauce around coeur. Serve additional sauce in a bowl or pitcher.

COEUR A LA CREME WITH PASSION FRUIT SAUCE

Steps:

• Beat the fromage blanc until smooth. If using cottage cheese, puree it in a blender until smooth. Mix the cheese with the heavy cream and sour cream. Sweeten to taste with the sugar.
• Spoon the mixture into four white porcelain coeur a la creme molds or one large coeur a la creme mold. Alternately, you can spoon the mixture into a heart-shaped basket or even into a strainer lined with cheesecloth. Cover the top. Place the mold or basket in a pan in the refrigerator or place the strainer over a bowl in the refrigerator. Allow the cheese mixture to drain at least eight hours or overnight.
• Slice off the tops of the passion fruits and scoop the pulp out into a bowl. Mix with the honey and liqueur.
• Just before serving, unmold the drained cheese onto a plate or plates. Spoon the sauce around it. Garnish with strawberries.

COEUR à LA CRèME

Steps:

• In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
• In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
• Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
• Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.

SAVORY COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.