SAVORY COEUR A LA CREME
Provided by Ina Garten
Categories appetizer
Time 12h20m
Yield 8 to 10 servings
Number Of Ingredients 8
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 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.
COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE
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
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
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
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 WITH APRICOT SAUCE
You will need 1 large or 8 small coeur a la creme molds for this recipe. You can makeshift by gathering the La Creme in a cheesecloth and sticking a skewer thru the knot and hang it from a large measuring cup to get balls of La Creme. The presentation may not be as elegant, but the taste is still sure to please. Time does not inlude overnight refrigeration. Angelica is an aromatic and graceful herb. It is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
COEUR A LA CREME WITH STRAWBERRIES
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
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
STRAWBERRIES WITH COEUR A LA CREME
Provided by Robert Farrar Capon
Categories project, dessert
Time 20m
Yield Makes six portions
Number Of Ingredients 10
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
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- In a stand mixer fitted with a paddle attachment or large bowl with hand mixer, place the cream cheese and powdered sugar. Beat on high until smooth and creamy.
- Scrape down bowl and change to a whisk attachment. Add heavy cream, vanilla paste or extract, and lemon zest. Mix on low until well combined. Increase mixer to high and beat until the mixture is very thick and fluffy, like whipped cream, about 2 minutes.
- Line a fine mesh strainer with cheesecloth so the ends drape over the sides. Place the strainer in a bowl, making sure there is room at the bottom for liquid to drain. Pour the whipped cream mixture into the cheesecloth. Smooth flat with a rubber spatula, fold the ends over the top, and refrigerate 6 hours to overnight.
- While the coeur a la creme is refrigerating, make strawberry sauce so it has time to cool and chill.
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