Strawberries With Coeur a la Creme
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (6 servings)
569 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 3 grams dietary fiber; 69 grams sugars; 8 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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.
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