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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



1. 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.
   
   
2. 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.
   
   
3. 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."