Coeur à la Crème Recipe

From Dorothy McNett's Recipe Book.

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Coeur à la Crème

From Dorothy McNett's recipes at This is a perfect party food as it needs to be made 2-4 days in advance and refrigerated until ready to serve. Place on a beautiful platter, arrange fresh berries and other fruits around and serve!

8 oz. cream cheese
2 cups cottage cheese
2 tablespoons sifted or sieved powdered sugar
2/3 cup whipping cream
1 teaspoon real vanilla extract
fresh strawberries, sliced
mint leaves

Line a coeur ala creme mold (or 6 small molds) with damp cheesecloth. If the cheesecloth is a fine mesh, make a few little holes in it first so that it will drain well. In processor or mixer, puree the cottage cheese and then add the soft cream cheese and whirl to make a very smooth mixture. Add the cream, sugar, and vanilla and continue to whirl until it is smooth and thickened a little. Spoon into the lined mold, cover the top, and place the dish on a plate or platter to catch the drippings. Refrigerate 2-4 days. It gets thicker as it drains. When ready to serve, unmold onto a platter. Garnish with sliced berries.

Recipe created 1996-02-12.

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