Roasted Garlic Cheese Garlic Coeurs A La Creme Recipes

HERB COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
• Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
• When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE

Steps:

• Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
• Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
• To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
• Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

COEUR à LA CRèME

Steps:

• Line each mold with a piece of the cheesecloth (this is not essential but it gives the dessert a neat patterned finish). In a large bowl, whisk the cheese and cream until smooth, adding a little more cream if necessary so the cheese falls easily from the spoon. In a separate bowl, whisk the egg whites until stiff. Gradually fold them into the cheese and cream.
• Spoon the mixture into the mold or molds, set on a tray and cover. Leave to drain in the refrigerator for at least 8 hours and up to 36 hours.
• An hour or two before serving, hull the strawberries, reserving 6-8 for decoration, or pick over the raspberries. Turn each mold on to a serving plate.
• Decorate with whole, unhulled strawberries or raspberries. Chill until serving. Sprinkle the remaining prepared berries with 1-2 teaspoons sugar and leave to macerate until serving.