Strawberries With Coeur A La Creme Recipes

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COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE



Coeur à la Crème with Roasted Strawberry Sauce image

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Provided by Anna Stockwell

Categories     Valentine's Day     Cheese     Cheesecake     Strawberry     Dessert     Wheat/Gluten-Free     Anniversary     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings

Number Of Ingredients 19

For the coeur à la crème:
2 ounces cream cheese, room temperature
2 ounces fresh goat cheese, room temperature
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon finely grated lemon zest
Pinch of kosher salt
1/3 cup heavy cream
2 tablespoons powdered sugar
For the strawberry sauce:
1/2 pound strawberries (about 2 cups), hulled, quartered
2 tablespoons brandy
2 tablespoons sugar
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
1 teaspoon fresh lemon juice
Finely grated lemon zest (for serving)
Special Equipment:
2 (4") coeur à la crème molds; cheesecloth

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.

ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE



Orange Coeurs à la Crème with Strawberry Raspberry Sauce image

Categories     Blender     Berry     Dairy     Dessert     Valentine's Day     Low Fat     Raspberry     Strawberry     Anniversary     Chill     Healthy     Cottage Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
Special Equipment
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

Steps:

  • Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
  • 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. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
  • 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.
  • Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

STRAWBERRIES WITH COEUR A LA CREME



Strawberries With Coeur a la Creme image

Provided by Robert Farrar Capon

Categories     project, dessert

Time 20m

Yield Makes six portions

Number Of Ingredients 10

1 quart strawberries, washed and hulled
1/2 cup sugar
1 cup light corn syrup
4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added
1/8 teaspoon of baking soda have been added
1/2 pound cream cheese at room temperature
1/2 pound cottage cheese
1/8 teaspoon salt, or to taste
1 cup heavy cream
pink peppercorns

Steps:

  • Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
  • Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
  • Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
  • Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 402 milligrams, Sugar 69 grams

COEUR A LA CREME



Coeur a la Creme image

This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with raspberry coulis and garnish with fresh raspberries. This coeur a la creme is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.

Provided by Food Network

Categories     dessert

Time P1DT20m

Yield Serves 6

Number Of Ingredients 7

1 cup heavy cream
2/3 cup sugar
2 egg whites
1 cup (8 ounces) plain organic or low-fat natural yogurt (without any added thickeners such as carrageenan or pectin)
1 teaspoon pure vanilla extract
Raspberry coulis
Fresh raspberries for garnish

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.

STRAWBERRIES A LA CREMA



Strawberries a la Crema image

Provided by Food Network

Time 2h30m

Yield 18 empanadas

Number Of Ingredients 10

1/2 pound strawberries, stemmed and cubed
2 tablespoons plus 1 teaspoon granulated sugar
1 pound cream cheese, at room temperature
1 tablespoon grated fresh ginger
18 cocktail size (3-inch) Empanada Discs, recipe follows
Powdered sugar, for topping
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg

Steps:

  • Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
  • Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
  • Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
  • Stir flour and salt together in a bowl.
  • Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  • Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  • Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
  • Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.

COEUR A LA CREME WITH STRAWBERRIES



Coeur a La Creme With Strawberries image

From a Bride's Magazine. Very good and a very pretty presentation. To serve 12, prepare twice. Cook time is actually chill time.

Provided by Bren in LR

Categories     Dessert

Time 8h50m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 ounces cream-style cottage cheese
8 ounces cream cheese, softened (low fat cream cheese is OK to use)
3 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
1 cup whipping cream, whipped
1 pint strawberry, cut in half
1 tablespoon granulated sugar
1 tablespoon kirsch
1 pint strawberry
granulated sugar

Steps:

  • Line 1-quart coeur a la creme mold with double thickness damp cheesecloth, allowing cheesecloth to hang over edge 4 inches.
  • Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth.
  • Stir in powdered sugar, vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold.
  • Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan.
  • Refrigerate until firm, at least 8 hours.
  • Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours.
  • Unmold Coeur a la Creme onto serving platter, remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.

Nutrition Facts : Calories 367.6, Fat 29.6, SaturatedFat 17.1, Cholesterol 102.5, Sodium 276.7, Carbohydrate 19.3, Fiber 2.4, Sugar 14.2, Protein 8.1

COEUR A LA CREME FRAICHE



Coeur a la Creme Fraiche image

Known as a cheese heart, the coeur a la creme fraiche is a fitting end to a romantic dinner. Traditionally, the coeur is served with whole strawberries and a strawberry sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

3/4 pound cottage cheese
8 ounces cream cheese
1/2 cup creme fraiche or sour cream
1 tablespoon confectioners' sugar
1/2 cup heavy cream
Whole strawberries
1 quart strawberries or two 10-ounce packages frozen berries
1 cup sugar (1/2 cup if using frozen berries)
2 tablespoons kirsch

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.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE



Chocolate Coeur a la Creme with Strawberry Sauce image

Sweetened cream, cream cheese and cocoa form the basis for this chilled, molded dessert topped with strawberry sauce.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 8

½ cup heavy cream, divided
3 tablespoons HERSHEY®'S Cocoa Powder
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cherry brandy

Steps:

  • Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
  • Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
  • Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.
  • Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE.
  • STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 67.1 g, Cholesterol 143.5 mg, Fat 43.6 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 26.7 g, Sodium 191.2 mg, Sugar 56.1 g

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