Coeur À La Crème

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1 (15-ounce) carton part-skim ricotta cheese
1 (8-ounce) package Neufchâtel cheese, softened
2 tablespoons powdered sugar
Strawberry sauce


1. Line 4-cup Coeur à la crème mold or other 4-cup mold with several layers of cheesecloth, letting cheesecloth hang over edges; set aside.

2. Position knife blade in food processor bowl; add first 3 ingredients, and process until smooth. Spoon cheese mixture into prepared mold. Fold cheesecloth over top; cover and chill at least 8 hours.

3. To serve, unfold cheesecloth, and invert mold onto a serving plate with a rim. Remove mold and cheesecloth. Spoon Strawberry Sauce around base of cheese mixture.

Yield: 8 servings (about 185 calories per serving).

Strawberry Sauce:

½ (16 ounce) package frozen unsweetened strawberries, thawed
2 tablespoons sugar
1 ½ tablespoons kirsch or other cherry-flavored brandy
½ teaspoon lemon juice

Position knife blade in food processor bowl; add strawberries, and process until smooth. Stir in sugar, kirsch, and lemon juice.

Yield: 1 cup.

Coeur à la crème is made in a heart-shaped mold containing pencil-size holes in the bottom. The holes allow whey from the cheese mixture to drain. This dessert can be made using any 4-cup mold, but the texture may be softer if it does not drain.