Sunday, February 13, 2011

Coeur a la Creme for Valentine's Day

 This year I'm celebrating Valentine's Day with Coeur a la Creme with Strawberry Sauce. I saw this recipe on the Food 52 blog about 6 months ago and thought 
it would be perfect to make for Valentines. Don't worry if you don't have a Valentine to share it with. Be your own Valentine and do something fun for yourself.
Watch the video I posted  below on the step by step process. It's fantastic.
I'll post photo's later of my creation. My bleed heart is in the refrigerator right now doing it's thing.
When I wake up tomorrow morning I'll be making a quick trip to the farmer's market for fresh strawberries and start preparing the sauce.
Can't wait!!!

Photo courtesy of  Melanie Einzig at Food 52



Coeur a la Creme with Strawberry Sauce.

SERVES 6 TO 8
  • 8 ounces ricotta
  • 8 ounces cream cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled
  • 2 large egg whites, at room temperature
  • 1 pint fresh strawberries
  • 1-2 tablespoons granulated sugar
  1. Line a 6-cup mold or 6 to 8 smaller molds with holes in the bottom (you can buy a special, heart-shaped coeur a la creme molds if you're into that sort of thing -- which I am, as you can see from the photo above), a basket or a colander with a double layer of damp cheesecloth, making sure you cut the cheesecloth large enough that it hangs over the edges of the mold.
  2. Put the ricotta and cream cheese in the bowl of a standing mixer fitted with a paddle attachment and mix, scraping down the bowl a few times, until there are no longer any lumps. Add the sugar and vanilla and pulse until combined. Transfer to a large bowl.
  3. In a separate bowl, beat the cream until stiff peaks form. Fold the cream into the cheese. In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the cheese mixture. Spoon the mixture into the mold, smoothing the top gently. Fold the cheesecloth over the top to cover completely. Set the mold on a tray and refrigerate for 24 to 36 hours.
  4. An hour or two before you are ready for dessert, hull and quarter the strawberries and put them in a bowl with a tablespoon or two of sugar (the amount will depend on how sweet your strawberries are). Cover and let the berries macerate until ready to serve. Unmold the coeur a la creme and serve with the strawberries.
I bought this heart shaped mold about 6 months ago and waiting until now
to make this dessert.

I'm almost ready for the unveiling....

Straining the strawberries.....

Voila....The Francophile in me rejoices!!!

Happy Valentine's Weekend!!!

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