Coeur à La Crème Recipes

COEUR A LA CREME

Steps:

• Line six 3/4 cup individual or a 1 quart coeur a la creme mold with cheesecloth; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche until soft peaks form. In a second bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until stiff. Fold about a quarter of the egg whites into the creme fraiche, and then fold mixture into remaining egg whites.
• Spoon mixture into prepared molds, filling well into the corners. Cover with plastic wrap and place on a rimmed baking sheet. Refrigerate until firm, at least 8 hours and up to 36 hours.
• Invert each mold onto a plate and remove mold. Spread chantilly cream over the surface of the coeur a la creme and surround with berries. Place a dragee at the top center of the heart to create a necklace "clasp."

HERB COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
• Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
• When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

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.

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 A LA CREME

Steps:

• Rub the cheese through a sieve to make smooth. Whip the cream with the sugar and fold in. Beat the egg whites and fold them in to the mixture. Turn the mixture into cheesecloth-lined heart moulds (these are porcelain with perforated bottoms, available in specialty kitchenware shops). Set on a rack set in a casserole or on a baking sheet, cover, and refrigerate overnight to drain. Just before serving, unmould. Serve with more sweet, heavy cream poured over, and berries.

COEUR A LA CREME

Steps:

• Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
• In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
• Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
• Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
• Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

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.

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

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.