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Coeur a la Creme
in Diana's Recipe Book
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What is Coeur a la Creme?
Coeur à la Crème
[KEWR ah la KREHM]
French for "heart with cream," this classic dessert is made in a special heart-shaped wicker basket or mold with holes in it. Cream cheese is mixed with sour cream or whipping cream (and sometimes sugar) and placed into the special mold or CHEESECLOTH-lined basket. The dessert is then refrigerated overnight, during which time the WHEY (liquid) drains out through the basket or perforated mold. To serve, the dessert is unmolded and garnished with fresh berries or other fruit.
Source: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
3 (8oz.) packages cream cheese, softened
9 oz. white chocolate, melted
11 oz. confectioners' sugar
4 1/2 cups heavy cream
Mix cream cheese, melted white chocolate and confectioners' sugar in food processor until smooth.
Whip cream to stiff peaks. Fold cheese mixture into cream thoroughly.
Line 24 (3-inch diameter) heart-shaped dessert molds or miniature coeur a la creme molds with dampened cheesecloth. Fill each mold full and level with 3 oz. cream mixture; fold cheesecloth over tops to cover. Refrigerate molds at least 4 hours or overnight to set cream.
Remove chilled creams from molds by lifting cheesecloth out; gently unwrap and invert molded creams onto serving plates.
Serve with strawberry or raspberry coulis. Garnish with fresh berries.
Makes 24 servings.
|Source: Terra Restaurant|
|Date: October 22, 2002|