See Also: Coeur a la Creme(recipes)
coeur(medicine)
coeur en sabot(medicine)
Coeur, Jacques(encyclopedia)
gaiete de coeur(dictionary)
Hopital Sacre-Coeur de Montreal(health)
creme(dictionary)
creme de la creme(dictionary)
Creme chantilly(recipes)
Creme Brulee(recipes)

Coeur a la Creme (recipes)


Serves 8-10







Cheese Molds

½ lb. cream cheese, softened

½ lb. cottage cheese

pinch of salt

1 cup whipping cream

6 Tbsp. confectioner’s powdered sugar

2 tsp. vanilla

cheesecloth

1 pint fresh strawberries



Melba Sauce: Makes 2 cups

1 pint fresh strawberries

1 pint fresh raspberries

½ cup sugar

2 Tbsp. lemon juice







Cheese Molds:

In a bowl combine well ½ lb. each of cream cheese and cottage cheese and a pinch of salt. Whip 1 cup heavy cream with 6 Tbsp. confectioner’s sugar and 2 tsp. vanilla until stiff peaks form. Lightly fold the cream into the cheese mixture until it is well combined.



Line a Coeur à la crème mold (or individuals) with a double layer of cheesecloth, rinsed, and fill the mold with the cheese mixture, doming it slightly. Bring the hanging cheesecloth over the top. Place the mold on a rack over a shallow pan, refrigerate and let the cheese drain overnight.



Melba Sauce:

Puree berries, adding sugar and lemon juice, for 1 minute. Chill.



Unmold the heart, peel off the cheesecloth, and surround with fresh strawberries, and Melba Sauce.