Coeur a la Creme

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Courtesy of Amelia Saltsman

Spoil your sweetie on Valentine’s Day with this easy dessert recipe for Couer a la Creme.

Coeur a la Creme

Recipe type: Yield: 12 Prep time: Cook time: Total time:


Spoil your sweetie on Valentine’s Day with this easy dessert recipe for Couer a la Creme.

Ingredients:

3/4 pound mild goat cheese such as Redwood Hill plain chèvre or Montrachet, at room temperature
3 ounces cream cheese, at room temperature
3 tablespoons powdered sugar
1 cup heavy cream
2 ounces bittersweet chocolate
2 cups mixed berries
– For The Sauce –
1/3 cup granulated sugar
1/4 cup water
2 half-pint baskets blackberries
Juice of 1 blood orange
1 tablespoon Crème de Cassis

Directions:

  1. Line a 1-quart perforated mold with a 16-inch square of cheesecloth, allowing the ends to overhang the sides. Using an electric mixer, whip together the cheeses and powdered sugar until fluffy, about 3 minutes. In a separate bowl, whip the cream to firm peaks. Fold one-fourth of the whipped cream into the cheese mixture to lighten it, and then gently fold in the remaining cream into the prepared mold and smooth the top with a spatula. Fold the ends of the cheesecloth over the top, cover with plastic wrap, and place on a pie plate to catch the whey. Refrigerate for at least 6 hours.
  2. Melt the chocolate in a microwave or double boiler. Peel back the cheesecloth from the mold. Working quickly, and using an offset spatula, spread the chocolate evenly over the cheese. Do not let the chocolate overlap onto the edge of the mold. Refrigerate until serving.
  3. To make the sauce, in a small pot, heat the granulated sugar and water over medium heat, stirring frequently, until the sugar dissolves, about 1 minute. Remove from the heat and let cool slightly. Put the sugar syrup, berries, orange juice, and cassis in a blender and process until smooth. Strain the sauce through a fine-mesh sieve. You should have about 1 1/2 cups.
  4. To serve, run a knife along the inside edge of the mold to a depth of 1/2 inch to loosen the cheese. Invert the mold onto a serving plate, keeping the edges of the cheesecloth free. Lift off the mold and peel away the cheesecloth. Drizzle a little sauce decoratively around the coeur, then scatter the berries on and around it. Cut into wedges to serve. Pass the remaining sauce at the table.

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