Valentine's Day: Coeurs à la Creme with Blackberries
Source of Recipe
From "The Gourmet Cookbook"
List of Ingredients
- -- For Coeurs à la Creme --
- ¾ pound cream cheese, softened
- 1 (8-ounce) container sour cream
- 3 Tbsp confectioners' sugar, or to taste
- Pinch of salt
- ½ tsp vanilla extract
- ½ tsp lemon juice
- .
- -- For Topping --
- 1 pint (11 ounces) blackberries
- 1 Tbsp granulated sugar
- 1 Tbsp creme de cassis (black currant liqueur), optional
- ½ tsp fresh lemon juice
- .
- -- Special Equipment --
- Six 1/3-cup ceramic coeur à la creme molds; cheesecloth
Instructions
- Make the Coeurs:
Beat together cream cheese, sour cream, confectioners' sugar, salt, vanilla and lemon juice in a large bowl with an electric mixer until smooth. Force mixture through a fine sieve into a bowl. Line each mold with a single layer of dampened cheesecloth. Divide cheese mixture among molds and smooth tops. Fold overhanging cheesecloth over tops and press down lightly. Arrange molds in a shallow pan or dish (to catch drips) and refrigerate, covered, for at least 4 hours.
- Make the Topping:
Mash half of blackberries with sugar in a small bowl. Stir in remaining whole berries, cassis, and lemon juice. Let berries macerate, stirring occasionally, for 20 minutes.
- Unfold cheesecloth, unmold coeurs onto plates, and carefully peel of cheesecloth. Let stand at room temperature for 20 minutes. Spoon topping over coeurs.
Serves 6
Final Comments
"If you've ever wondered about those pretty heart-shaped porcelain molds you see in cookware stores, wonder no more: they're made specifically for this thoroughly romantic dessert, which is like cheesecake in texture and not overly sweet."
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