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Coeur a la Creme

Wednesday, October 21, 2015

Source:  Lori Longbottom via Bon Appetit

4 (10" x 10") squares cheesecloth
8 oz cream cheese, room temperature
1 c creme fraiche or sour cream
6 T powdered sugar, divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 pound small strawberries, hulled, quartered (about 1 2/3 cups)

Note:  Coeur a la creme molds are perforated, heart-shaped, and available online or at one of several area stores that sell cheese-making supplies (just do an internet search for "cheese making Akron, OH"). You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

Rinse cheesecloth under water; squeeze until just damp.  Line each of the 3-4" coeur a la creme molds with 1 square of cheesecloth.  Using electric mixer, beat cream cheese, creme fraiche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes.  Press through fine strainer; divide among molds.  Fold cheesecloth over.  Place molds in shallow baking dish; cover with plastic wrap.  Chill at least 4 hours and up to 1 day.

Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes.  Unwrap molds; invert onto plates.  Spoon strawberries around and serve.

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