1 1/2 cups whole milk ricotta, cottage cheese or farmers cheese
8 oz. pkg. cream cheese or 8 oz. mascarpone cheese
1/2 cup sour cream
2 T. powdered sugar
1 T. vanilla extract
1/2 cup heavy cream
1 pint strawberries
1/4 cup sugar
2 T. dark rum or brandy
In mixer bowl, combine the ricotta, cream cheese and sour cream. Beat until
smooth/ Slowly add the powdered sugar and vanilla. Beat cream in separate bowl
until stiff. Fold into remaining cream mixture. Line a 3-4 cup heart “coeur a la creme”
mold (ceramic with holes on bottom) with dampened cheesecloth, allowing extra
cloth to hand over sides for folding over cheese. Pour mixture into mold, fold over
the excess cloth and place in baking sheet or in shallow pan so the “whey” will drip
out of the bottom. Refrigerate at least 8 hours and up to 36. When ready to serve,
unfold cheesecloth and invert cheese into a decorative dish. Take off remaining
cloth. Top with berries and sauce. Serves 4-6.
For sauce: Reserve 4 berries for garnish, slicing thin. Take remaining berries and
sugar and puree in blender or processor. Place in sauce pan with rum and cook in
low heat for 5 minutes. Chill. Serve over coeur a la creme with sliced berries around
the cheese for garnish.
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