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Coeur a la Creme

Coeur a la Creme


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

Recipe Preparation

  • 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.

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

Recipe by Lori Longbottom,Photos by Pornchai MittongtareReviews Section

Coeur à la Crème

Serve this creamy molded dessert with a fruit sauce. You can either pass the sauce at the table for diners to drizzle over their portions, or you can present the dessert sitting in a pool of the sauce. Heart-shaped ceramic molds, designed especially for this dessert, are available at specialty cookware shops. Timing alert: The dessert needs to drain for about six hours.

Makes 6 servings

Ingredients

12 ounces fat-free cream cheese

4 ounces reduced-fat cream cheese (Neufchâtel)

1 cup low-fat (1%) cottage cheese

Directions

1. In a food processor, combine the cream cheeses, cottage cheese, confectioners&rsquo sugar and vanilla, and process to a smooth puree.

2. Line a heart-shaped ceramic coeur à la crème mold (or a 4 to 6 cup sieve set over a bowl) with a double layer of dampened cheesecloth that overhangs the mold. Spoon the cream cheese mixture into the mold, wrap the cheesecloth over and place the mold on a plate to drain. Refrigerate for four to six hours or overnight.

3. Unfold the cheesecloth and invert the mold onto a serving plate. Remove the mold and peel off the cheesecloth.

Nutrition per serving: 183 calories, 5.6g total fat (3.6g saturated), 20mg cholesterol, 0g dietary fiber, 18g carbohydrate, 15g protein, 538mg sodium.

Good source of: riboflavin, vitamin B12.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.


Recipe Summary

  • 8 ounces mascarpone cheese
  • 8 ounces whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons heavy cream
  • 1/2 teaspoon coarse salt
  • Endive, leaves separated, for serving

Line 4 Coeur a la Creme molds with a double layer of cheesecloth, and place on a rimmed baking sheet. Stir together cheeses, cream, and salt in a bowl. Transfer to a food processor pulse until just smooth (be careful not to overprocess or the mixture may become too soft to hold its shape).

Divide cheese mixture among prepared molds, and smooth tops. Cover with plastic wrap. Refrigerate overnight.

Remove plastic. Use cheesecloth as handles to remove individual cheese mixtures. Turn out onto a cheese tray, and remove cheesecloth. Serve with endive.


Savory Coeur à la Crème

Place a colander in a 2-quart glass measure or bowl. Line colander with 4 layers of cheesecloth, letting cheesecloth hang over the edge of colander. Spoon the yogurt into colander. Cover loosely with plastic wrap refrigerate 12 hours. Spoon drained yogurt into a bowl, and set aside discard cheesecloth and liquid.

Moisten another 3 layers of cheesecloth in wine squeeze excess wine from cheesecloth until barely damp, reserving 2 tablespoons of wine. Line a 4-cup gelatin mold or heart-shaped cake pan with the dampened cheesecloth, letting cheesecloth hang over edge of mold, and set aside.

Combine reserved 2 tablespoons of wine, grated onion, cream cheeses, and salad dressing mix in a large bowl beat at low speed of a mixer until smooth. Stir in drained yogurt set aside.

Sprinkle gelatin over water in a small saucepan let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat let cool slightly. Stir 2 tablespoons yogurt mixture into gelatin mixture with a wire whisk. Add gelatin mixture to remaining yogurt mixture, stirring well.

Spoon yogurt mixture into prepared mold. Fold cheesecloth over top of yogurt mixture, and chill up to 24 hours (mixture will get a rubbery texture if chilled more than 24 hours).

To serve, unfold cheesecloth, and invert mold onto a serving plate discard cheesecloth. Garnish with fresh herbs, if desired. Serve with heart-shaped lahvosh or plain crackers.


Coeur a la Creme with Blackberry Sauce

Doesn’t the name of this dessert “Coeur a la Creme” just make you want to swoon? It just sounds rich and luxurious, and that’s probably because this dessert is.

Coeur a la Creme

Literally translated to cream heart, coeur a la creme is a French dessert that’s typically made in a heart-shaped mold with holes in it for draining. While the mold isn’t mandatory, it sure makes this dessert a pretty sight to see, especially for a holiday like Valentine’s Day.

I’ve made coeur a la creme during the height of strawberry season, peach season, and for a variety of occasions where I needed an easy dessert to make in a flash.

Creamy Goodness

The texture of coeur a la creme is very similar to a no-bake cheesecake. It’s light and fluffy, yet it’s got more density and tang than whipped cream because of the cream cheese that’s used to make it.

A lot of the coeur a la creme recipes you’ll see floating around are made with some kind of strawberry sauce or raspberry sauce. My personal favorite is actually a blackberry sauce that I make, which also has strawberry preserves in it. The sauce is basically a blackberry-strawberry mix.

I love the dark red color that you get when you incorporate the blackberries. That said, you can also use any kind of fruit that will soften up/purée well.

Like I mentioned, this dessert is incredibly rich. A little goes a long way. That’s why I typically make my coeur a la creme in smaller 4-inch molds, rather than the typical large one. Even then, I can’t finish an individual one all by myself.

Pure Love

I’ve found that the molds aren’t mandatory for this recipe since I never get any real liquid drainage, so technically they can be put in any kind of mold or container. However, the heart molds just make the dessert appear true to its name.

More than having a beautiful appearance, the taste of this dessert is absolutely wonderful. And the texture? A dream! Paired with the blackberry sauce, this coeur a la creme is sure to win over some hearts.


Coeur à la Crème Recipe

The Loire Wine Lady, Cathy Henton from Le Tasting Room shared this very easy but totally delicious recipe for a classic French dessert with us. She says it is just perfect with a sweet wine and makes for a super reomantic or Valentine’s Day dessert – we definitely agree with that!

Ingredients

1 Tub fromage frais (350g makes 4-5 hearts, you can choose the fat content)
2 Tablespoons cream (optional)
Sugar to taste
Vanilla Essence (optional)

Method

You need a tub of fromage frais, a little cream (if you’re not fretting about calories) and a little sugar. Empty the fromage frais into a bowl and beat until smooth. Add a couple of tablespoons of cream and a little sugar to taste (you could even add a couple of drops of vanilla essence or use vanilla sugar).

I use individual heart shaped porcelain dishes but you can use an old yoghurt pot (make some holes in the bottom). Whatever type of dishes you use, line them with muslin and then pour in the fromage frais mixture and leave to drain overnight.

Turn the dishes upside down and carefully remove the pudding – serve up with a fruit purée or some fresh fruit – raspberries are wonderful, mango is great too, whatever your preference or that of your loved one!

Enjoy with a glass of sweet white wine, perhaps a muscat from the South of France.


Coeur à la Crème with Strawberry-Currant Sauce

Coeur à la Crème – a fancy French name for a make-ahead, no-bake, crustless – and gluten free! – cheesecake. Serve it with a quick and easy, deep red, fruity Strawberry-Currant Sauce.

This recipe came from good friend Jeanne Saunders, who got it from her mom. Jeanne told me this dessert was often requested for birthday dinners by her and her brother growing up. And, I can see why! It’s light, creamy and super delicious. Cream cheese is whipped together with powdered sugar, vanilla and lemon zest. Then you fold in whipped cream, spoon it into a heart-shaped mold and refrigerate – that’s all there is to it. What could be easier?

Don’t leave off the sauce, it’s amazing – a scrumptious colorful mixture of fresh strawberries, lemon juice, currant jelly and dry sherry. At first, I was a bit concerned about the sherry part – but I shouldn’t have worried, as I’ve never gone wrong with any of Jeanne (or her mom’s) recipes! The flavors blend perfectly, and the result is a deep red, fruity topping for the creamy white Coeur.

As you will see in the Notes section below (under “Variation”), you can make this dessert even if you don’t have a Coeur à la Crème mold. The key to this mold is that it has holes in the bottom, which allow the cheese mixture to “weep” as it sets up in the refrigerator. Just use a small colander, strainer or sieve. It works equally as well – your Coeur will just be round instead of heart-shaped.


Microwave the white chocolate in a microwavable bowl in 20 second intervals on high. Stir between intervals, and heat only until smooth. Set aside to cool slightly.

Having two mixer bowls for your stand mixer would be nice for these steps, if you don't, you'll need to transfer the first mixture to a different bowl, wash and dry the mixer bowl and the whip attachment. Or, you could reverse the steps, whipping the cream first, transferring whipped cream to a different bowl, this way you don't need to wash the bowl out. If you do have two mixer bowls, chill 1 cup heavy cream in the second bowl until you need to whip it.

Mix the cream cheese, 1/4 cup cream, and the sugar in a mixer on medium speed until fluffy. Scrape the sides of the bowl as needed. Add the white chocolate and beat for 2 minutes, until very smooth.

In another bowl, beat the remaining 1 cup cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

Spoon into the prepared mold, smoothing the top with a rubber spatula. Fold the cheesecloth over to enclose it completely . Place the mold on a rimmed sheet pan (I used a bowl large enough to hold the colander with room to let it drain). Cover and chill for 8 hours or overnight.


Cœur à la créme - French Valentines Day Dessert

Cœur à la créme is the creamy heart that everyone in France makes for their loved ones on Valentines day, well almost everyone.

Ingredients

300g of frozen raspberries

Punnet of fresh raspberries

Method

In a stand mixer with a paddle attachment place the cream cheese and icing sugar and mix on low speed for 30 seconds then on medium high for three minutes

Replace with a whisk attachment and add the cream, vanilla and lemon zest and mix until combined and resembles whipped cream

Line a heart shaped mould with cheesecloth

Add the cream mixture and cover with the left over cloth

Put mould on a plate that has a 1cm rim on it

Place in the fridge overnight

In a small heavy based saucepan place the frozen raspberries, lemon juice and liqueur and bring to the boil

Reduce the heat to medium and cook for ten minutes, stirring occasionally

Once cooled place in a blender and blitz until it resembles a puree or sauce

Place in a jug and cover with cling wrap and place in the fridge overnight

Next day turn mould over on to a serving plate

Top with fresh raspberries and then pour the sauce around the cœur à la créme and serve

I've been making this delicious dish for my husband for the last 17 years the cœur à la créme is the perfect way to your partners heart. Oh if your single it's the perfect binge dessert or you could make them in petit moulds for weeknight treats.


Chocolate Sauce

Ingredients

4 ounces bitter-sweet chocolate

In a heavy bottomed pan over med heat, melt chocolate and cream together stirring constantly. Cool before using.

adapted from Barefoot in Paris by Ina Garten

Tip: Cream cheese will dry out quickly if exposed to the air, so be sure to keep it wrapped while coming to room temperature. If you're pressed for time, you can quickly bring cream cheese to room temperature by placing it in a sturdy zip-top storage bag and knead it for a few minutes. It will soften up in no time flat.


Watch the video: Coeur a la Creme (June 2022).


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