Ingredients
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4 ounces Cottage Cheese
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6 ounces Cream Cheese
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1½ tablespoons crumbled soft mild Goat Cheese
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1½ tablespoons confectioners’ Sugar
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½ cup Heavy Cream
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Fresh Strawberry Sauce
Directions
Literally “a little heart of cream”surely a dessert invented by a poet and lover. In the United States, it is a traditional Valentine’s Day dessert because of its heart shape. In France, where it originated, every day is for lovers, so they just serve it when they are in the mood, which, rumor has it, is most of the time. Creamy, sweet, with what the wine tasters call “a long finish,” it is just the kind of dessert to linger over and savor.
Steps
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1
Done
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At least 1 day before serving, blend the cheeses together in a food processor until smooth. Add the confectioners’ sugar and process until smooth. With the machine running, slowly add the cream through the feed tube and process until thoroughly incorporated. |
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2
Done
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Place four ⅓-cup ceramic coeur molds on a large rimmed baking sheet or in a large baking pan. Line the molds with a single layer of slightly dampened cheesecloth, allowing for a 1-inch overhang. |
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3
Done
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Fill the molds with the cheese mixture and refrigerate until the cheese is firmly set, about 24 hours. (Discard the watery drippings.) |
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4
Done
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About an hour before serving, unmold the coeurs onto individual dessert plates. (This gives them time to return to room temperature.) Just before serving, spoon some Fresh Strawberry Sauce over the tops. |
