Coeur La Crme With Roasted Strawberry Sauce Food

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COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE



Coeur à la Crème with Roasted Strawberry Sauce image

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Provided by Anna Stockwell

Categories     Valentine's Day     Cheese     Cheesecake     Strawberry     Dessert     Wheat/Gluten-Free     Anniversary     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings

Number Of Ingredients 19

For the coeur à la crème:
2 ounces cream cheese, room temperature
2 ounces fresh goat cheese, room temperature
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon finely grated lemon zest
Pinch of kosher salt
1/3 cup heavy cream
2 tablespoons powdered sugar
For the strawberry sauce:
1/2 pound strawberries (about 2 cups), hulled, quartered
2 tablespoons brandy
2 tablespoons sugar
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
1 teaspoon fresh lemon juice
Finely grated lemon zest (for serving)
Special Equipment:
2 (4") coeur à la crème molds; cheesecloth

Steps:

  • Make the coeur à la crème:
  • Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
  • Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
  • Make the strawberry sauce:
  • Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
  • To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
  • Do Ahead:
  • Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

STRAWBERRIES WITH COEUR A LA CREME



Strawberries With Coeur a la Creme image

Provided by Robert Farrar Capon

Categories     project, dessert

Time 20m

Yield Makes six portions

Number Of Ingredients 10

1 quart strawberries, washed and hulled
1/2 cup sugar
1 cup light corn syrup
4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added
1/8 teaspoon of baking soda have been added
1/2 pound cream cheese at room temperature
1/2 pound cottage cheese
1/8 teaspoon salt, or to taste
1 cup heavy cream
pink peppercorns

Steps:

  • Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
  • Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
  • Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
  • Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 402 milligrams, Sugar 69 grams

COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE



Coeur a la Creme with Raspberry and Grand Marnier Sauce image

Provided by Ina Garten

Categories     dessert

Time 8h24m

Yield 6 to 8 servings

Number Of Ingredients 12

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

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.

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