Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Coeur a la Creme Molds
-Coeur a la Creme Recipe
-Creme Fraiche Recipe

Related Pages:
-Cheesecloth
-Vanilla Beans
-Extracts & Flavorings
www.fantes.com Home

Coeur a la Creme

This moist, creamy recipe makes for an excellent dessert, or enjoy it all by itself. Coeur means "heart," in French, and the molds are the traditional heart shape.

The molds have holes in the bottom, for draining excess liquids, and should be used with cheesecloth, to contain the cream cheese, or cottage cheese. Be sure to place the molds on another dish, to catch the liquids.

Top with creme fraiche, a fruit sauce or jelly. Yum!

large coeur a la creme porcelain mold Coeur a la Creme Mold

$9.99
#3645
7.5" long,
6" wide,
2" deep,
White porcelain
Made in China
individual coeur a la creme porcelain mold Individual Coeur a la Creme Mold

$3.99
#7701
4" long,
3-7/8 wide,
inside:
3-3/4 long,
3-5/8 wide,
1" deep,
White porcelain
Made in China

~ Recipes ~

Coeur a la Creme with Sauce

Makes 6 servings.

5 oz. cream cheese, at room temperature
1.5" piece vanilla bean
    or 1/2 teaspoon pure vanilla extract
1/4 cup confectioners sugar
1 cup heavy cream
1 pint strawberries
1/4 cup sherry
3/4 cup currant jelly

Soften the cream cheese and beat with an electric beater.
Split the vanilla bean and scrape the seeds into the cheese.
Continue beating, adding the sugar gradually.
Whip the cream until stiff and fold it into the cheese.
Rinse out six pieces of cheesecloth in cold water and use them to line six small coeur a la creme molds.
(Or one large piece of cheesecloth to line the large mold.)
Spoon equal portions of the cream mixture into the molds.
Bring up the overlapping ends of the cheesecloth and fold lightly over the top of each portion of cheese.
Chill thoroughly.
Meanwhile, trim and rinse strawberries.
Drain.
Blend the wine and jelly and cook over low heat, stirring, until blended and smooth.
Combine with the strawberries.
Unmold the cheese onto chilled dessert plates and serve the strawberries and Creme Fraiche on the side.
Pass a sugar bowl for those who wish it.

 

Creme Fraiche

Makes about 1 cup.

1 cup heavy cream
1 tablespoon buttermilk

Combine the cream and buttermilk in a jar with a screw top.
Secure the top and shake the mixture for a second or two.
Let the mixture stand 8 to 12 hours, or until the cream is lightly thickened.
 

Click for PDF Print Recipes and Instructions

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