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
Coeur de Creme
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
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Beat cream cheese until light and fluffy. Add powdered sugar and vanilla. Mix well.
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Add the whipped cream to the cheese mixture, combining well.
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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.
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Spread cream cheese mixture evenly in mold. Carefully fold over ends of cheesecloth to completely cover cheese.
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Put mold on a pie plate so the creame can drain. Cover and chill for at least 6 hours or overnight.
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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
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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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