Couer a la Creme

Total Time:
2 hr 25 min
Prep:
25 min
Cook:
2 hr

CATEGORIES
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
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.

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    Recipe courtesy of Emeril Lagasse