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.
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
STRAWBERRIES A LA CREMA
Provided by Food Network
Time 2h30m
Yield 18 empanadas
Number Of Ingredients 10
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
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 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
COEUR A LA CREME FRAICHE
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 Dinner Recipes
Number Of Ingredients 9
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.
RASPBERRY COEUR A LA CREME
A way to use up those raspberries just coming ripe or to use frozen ones. The recipe is from the Cooking Light Cookbook 1992
Provided by drhousespcatcher
Categories Dessert
Time 6h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain the raspberries and reserve the syrup. set aside.
- combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool.
- Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm.
- Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries; cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.
Nutrition Facts : Calories 282.9, Fat 9.1, SaturatedFat 5.7, Cholesterol 30.3, Sodium 206.6, Carbohydrate 40.4, Fiber 2.1, Sugar 34.1, Protein 11.4
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