-Coeur a la Creme Molds
-Coeur a la Creme Recipe
-Creme Fraiche Recipe
-Extracts & Flavorings
Coeur a la Creme
This moist, creamy recipe makes for an excellent dessert, or enjoy it all
by itself. Coeur means "heart," in French, and the molds are the traditional
The molds have holes in the bottom, for draining excess liquids, and
should be used with cheesecloth, to contain the cream cheese, or cottage
cheese. Be sure to place the molds on another dish, to catch the liquids.
Top with creme fraiche, a fruit sauce or jelly. Yum!
||Coeur a la Creme Mold
||Individual Coeur a la Creme Mold
Coeur a la Creme with Sauce
Makes 6 servings.
5 oz. cream cheese, at room temperature
1.5" piece vanilla bean
or 1/2 teaspoon pure vanilla extract
1/4 cup confectioners sugar
1 cup heavy cream
1 pint strawberries
1/4 cup sherry
3/4 cup currant jelly
Soften the cream cheese and beat with an electric beater.
Split the vanilla bean and scrape the seeds into the cheese.
Continue beating, adding the sugar gradually.
Whip the cream until stiff and fold it into the cheese.
Rinse out six pieces of cheesecloth in cold water and use them to line six
small coeur a la creme molds.
(Or one large piece of cheesecloth to line the large mold.)
Spoon equal portions of the cream mixture into the molds.
Bring up the overlapping ends of the cheesecloth and fold lightly over the
top of each portion of cheese.
Meanwhile, trim and rinse strawberries.
Blend the wine and jelly and cook over low heat, stirring, until blended and
Combine with the strawberries.
Unmold the cheese onto chilled dessert plates and serve the strawberries and
Creme Fraiche on the side.
Pass a sugar bowl for those who wish it.
Makes about 1 cup.
1 cup heavy cream
1 tablespoon buttermilk
Combine the cream and buttermilk in a jar with a screw top.
Secure the top and shake the mixture for a second or two.
Let the mixture stand 8 to 12 hours, or until the cream is lightly
Recipes and Instructions