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Coeur de Creme

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This is the ultimate sumemrtime dessert. Surround it with fresh strawberries and serve it with raspberry sauce on the side, if you wish.

Desserts, Puddings and Ice Creams #51, Card 22

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Coeur de Creme

Course Dessert
Prep Time 6 minutes
Cook Time 6 hours
Total Time 1 hour 6 minutes
Servings 6 servings

Ingredients

For the Cheese Mold

  • 1/2 pound cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream whipped
  • 2 cups fresh strawberries

For the Sauce

  • 1 pint raspberries
  • 1/2 cup powdered sugar

Instructions

Make the Cheese Mold

  1. Beat cream cheese until light and fluffy. Add powdered sugar and vanilla. Mix well.
  2. Add the whipped cream to the cheese mixture, combining well.
  3. Cut a large square of cheesecloth and wring it out in cold water. Line a heart-shaped mold with holes in the bottom with the cheesecloth.
  4. Spread cream cheese mixture evenly in mold. Carefully fold over ends of cheesecloth to completely cover cheese.
  5. Put mold on a pie plate so the creame can drain. Cover and chill for at least 6 hours or overnight.
  6. At serving time, carefully unmold the Coeur de Creme on a serving platter. Remove the cheesecloth. Serve with strawberries and with Raspberry Sauce on the side, if you wish.

Make the Raspberry Sauce

  1. Clean raspberries. Combine with powdered sugar in blender. Blend about 3 minutes or until smooth. Makes about 1 1/2 cups.

Recipe Notes

You can use either fresh or frozen raspberries. If using frozen, use about 12oz and unthaw. If you do not have proper mold, line a colander with the cheesecloth, put in cheese mixture with pie plate underneath. Let drain as directed. Then mold as desired.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

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