Go Back

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.

Go Back

Go Back


sausage cranberry egg chiles bbq dijon cockaigne cream coeur a la creme imam shrunken heads Shitake Mushrooms Apple Tomatillos vegetarian Tomatoes wrap chili peppers Rice wine vinegar beets curry tart celery root mushrooms collins thai goat Cheese beet chicken onions Potato syrup anchovy chorizo carrot top baby bok choy steak stuffing Spread jack Soup chimmichurri casserole snow peas pineapple bacon gruyere Side peppers Vegan anise strawberry butter Dressing buckwheat olives sauce beef strawberries baguette maple parmigiano sour cream Bread pears spring leeks pepper tostadas pie vanilla wafers rouille chili Drinks kohlrabi kalamata bruschetta Red Onion wheat flour chives cilantro coriander tomatoe cauliflower fritters sesame buttermilk ramps habanero honey pumpkin gorgonzola almonds tenderloin Swiss Chard white beans hazelnuts sandwiches remoulade pasta feta Spinach Butternut pork jam cake plum Eggplant turnips Corn potatoes mint Squash Beans scapes asparagus poblano celeriac panzanella paste peach blueberry cointreau cornmeal berry tomato corn pie muffins sherry Cider apples plums gouda pecan tortillas bread pudding kluski vegetable parmesan almond milk cucumber melon cream cheese shelling spelt lemon grass dilly compote fritter roasted walnut oil crepes Cranberry Beans flank strata cantaloupe slaw pine nuts currants green pepper mustard greens sandwich turnip pudding carrot tops bulgar Salsa garlic reggiano scallions nectarine fondue eggs celery hearts arugula barley basil bulgar wheat Recipes wasabi maple syrup Poblano Chili plum tomatoes yogurt Salad tomato juice pork chop chipotle shallots carrot fronds pancake chilies meatballs peas tuscan Greens fraiche cheese polenta knots green beans bean rhubarb fennel brown sugar capers daisy radish chicken dinner salad jack cheese egg noodles bok choy coeur verde pickled pesto spiced winter squash swiss celebration oats Leek bayeldi prosciutto Farmers' Market beet greens vinaigrette shiitake hickory walnuts artichoke gazpacho mushroom caesar zucchini beer Jerusalem artichoke watercress chocolate biscuits heavy whipping cream bell pepper frittata dill conserve fennel seeds Kale carrots gin crisp radishes Chevre absinthe lettuce blue cheese sour onion bosc autumn shitake creme bloody mary couscous gratin yellow onion tomato sunchokes coconut milk latkes okra chimichurri pecans sweet flank steak kirsch sweet potato fennel bulb