Couer a la Creme

Total Time:
2 hr 25 min
25 min
2 hr
  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Creme de Menthe Brownies