Coeur à La Crème With Roasted Strawberry Sauce Recipes

STRAWBERRIES WITH COEUR A LA CREME

Steps:

• Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
• Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
• Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
• Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.