Recipes

Coeur à la Crème

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Coeur à la Crème

Coeur à la Crème

amanda

Equipment

  • - Mixer (Handhulled or Stand)

  • - Chef's Knife

  • - Measuring Cups and Spoons

  • - Heavy-Duty Blender (16 cu./sm.)

  • - Silicone Baking Mats

  • - 4 oz Ramekins

  • - Electric Mixer with Paddle Attachment

  • - Digital Kitchen Scale

  • - Large Saucepan

  • - Electric Beater or Whisk Set

  • - Ice Cream Scoop (for serving)

Ingredients

  • 4 (10x10-inch) squares cheesecloth

  • 1 (8-ounce) package cream cheese, room temperature

  • 1 cup crème fraîche or sour cream

  • 6 tablespoons powdered sugar, divided

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 1 pound small strawberries, hulled, quartered (about 1 2/3 cups)

Instructions

1

Instruction 1

Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 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.
2

Instruction 2

Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.
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