Couer a la Creme

Name: Couer a la Creme
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Cuisine: european
Ingredients: 8 ounces cottage cheese; 8 ounces cream cheese; 1/2 cup sour cream or creme fraiche; 2 tablespoons confectioners' sugar; 1/2 cup heavy cream, chilled and whipped until stiff; Heavy cream, for garnish; Granulated sugar; Strawberries, raspberries, blackberries, or blueberries

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Total: 2 hr 25 min

Prep: 25 min
Cook: 2 hr

Total: 2 hr 25 min

Prep: 25 min
Cook: 2 hr

Ingredients

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8 ounces cottage cheese

8 ounces cream cheese

1/2 cup sour cream or creme fraiche

2 tablespoons confectioners' sugar

1/2 cup heavy cream, chilled and whipped until stiff

Heavy cream, for garnish

Granulated sugar

Strawberries, raspberries, blackberries, or blueberries

Directions

Press the cottage cheese through a coarse sieve into a bowl. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds). Add the cream cheese and mix. Add the sour cream and sugar and mix well. Fold in the whipped cream. Lightly dampen a 12-inch square of cheesecloth. Use it to line a 3-cup heart-shaped mold with draining holes (or use a large colander). Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture. Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight.
Invert the mold on a serving plate. Lift the mold and peel off the cheesecloth. Serve in small wedges, pouring a couple of teaspoons of cream and sprinkling granulated sugar over each serving at the table. Pass the berries.