Strawberries With Coeur a la Creme
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1quart strawberries, washed and hulled
- ½cup sugar
- 1cup light corn syrup
- 4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and ⅛ teaspoon baking soda have been added
- ⅛teaspoon of baking soda have been added
- ½pound cream cheese at room temperature
- ½pound cottage cheese
- ⅛teaspoon salt, or to taste
- 1cup heavy cream
- pink peppercorns
Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.
Private Notes
Cooking Notes
My market had two 4 oz containers of strawberries for the price of one. I did not know that they were very hard so I needed a recipe that would cook the strawberries. I made only half of the cream base. I had no cottage cheese but substituted homemade ricotta I had made using the nytimes recipe and placed the mixture in my yogurt strainer in a bowl and refrigerated. Did cut back the sugar and the corn syrup respectively a tad. It was quite good and have ample sauce to use a variety of ways.
Advertisement