MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coeur à La Crème With Roasted Strawberry Sauce
 Categories: Cheese, Fruits, Alcohol, Dairy, Citrus
      Yield: 2 Servings
 
MMMMM----------------------COEUR À LA CRÈME---------------------------
      2 oz Cream cheese;
           - room temperature
      2 oz Fresh goat cheese;
           - room temperature
      1 ts Vanilla paste or extract
    1/4 ts Lemon zest; fine grated
      1 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 Black pepper; fresh ground
      1 pn Kosher salt
      1 ts Fresh lemon juice
           Lemon zest;
           - fine grated, for serving
 
  Equipment:

  two (4") coeur à la crème molds;
  cheesecloth
  
  Coeur à La Crème:

  Cut two (8x8") 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.
  
  Strawberry Sauce:

  Set oven @ 425°F/218°C.
  
  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.
  
  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.
  
  Recipe by Anna Stockwell
  
  Recipe FROM: Epicurious, Feb 2016
  
  Formatted by: Dave Drum, Jan 11, 2017
  
  Uncle Dirty Dave's Archives
 
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