Coeur A La Creme Fraiche Food

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 lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon 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.

COEUR à LA CRèME

Steps:

• I am amused when guests comment how light the cream is-this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
• The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
• Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds-it will gently sink as it drains-and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.

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 RASPBERRY AND GRAND MARNIER SAUCE

Steps:

• Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
• Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
• To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
• Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.