Subj : BH&G 3418
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 11:22:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coeur à La Crème w/Roasted Strawberry Sauce
 Categories: Cheese, Fruits, Booze, Dairy, Citrus
      Yield: 2 Servings
 
MMMMM----------------------COEUR À LA CRÈME---------------------------
      2 oz Cream cheese; room temp
      2 oz Fresh goat cheese; room
           - temp
      1 ts Vanilla paste or extract
    1/4 ts Fine grated lemon zest
        pn Kosher salt
    1/3 c  Heavy cream
      2 tb Powdered sugar

MMMMM----------------------STRAWBERRY SAUCE---------------------------
    1/2 lb Strawberries; hulled,
           - quartered
      2 tb Brandy
      2 tb Sugar
      1 ts Vanilla paste or vanilla
           - extract
    1/4 ts Fresh ground black pepper
        pn Kosher salt
      1 ts Fresh lemon juice
           Finely grated lemon zest;
           - for serving
 
  SPECIAL EQUIPMENT: 2 (4") coeur à la crème molds;
  cheesecloth
  
  MAKE THE COEUR À LA CRÈME: Cut 2 (8" x 8") squares of
  cheesecloth, soak with cold water, and wring out. Line
  each mold with damp cheesecloth and set in a small baking
  pan.
  
  Whisk cream cheese, goat cheese, vanilla paste, lemon
  zest, and salt in a medium bowl until smooth. Whisk heavy
  cream and powdered sugar in another medium bowl until
  soft peaks form. Fold whipped cream into cheese mixture
  until well combined. Spoon into prepared molds, fold
  cheesecloth over, then chill at least 6 hours.
  
  MAKE THE STRAWBERRY SAUCE: Set oven @ 425ºF/218ºC.
  
  Mix strawberries, brandy, sugar, vanilla paste, pepper,
  salt, and 1/4 cup water a small baking dish. Roast,
  stirring occasionally, until juices are bubbling, about
  15 minutes. Let cool slightly, then stir in lemon juice.
  
  To serve, fold back cheesecloth and invert each coeur à
  la crème onto a small plate. Garnish with lemon zest and
  serve strawberry sauce alongside.
  
  DO AHEAD: Coeur à la crème can be made 2 days ahead. Keep
  chilled in molds until ready to serve.
  
  Cooks' Note: If you don't have coeur à la crème molds,
  set a fine-mesh sieve over a bowl, line with damp
  cheesecloth, then fill with cheese mixture. To serve,
  invert sieve onto a plate, cut in half, and transfer to 2
  small plates.
  
  Anna Stockwell
  
  Epicurious | February 2016
  
  Yield: 2 servings
  
  Format by Dave Drum; January 11, 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "After a full belly all is poetry." -- Frank McCourt

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