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Default Strawberries With Coeur a la Crème

Strawberries With Coeur a la Creme
New York Times - Dining & Wine: Recipes
Originally published with ONE COOK'S GUIDE: SAVORING THE HARVEST OF SUMMER BERRIES
By ROBERT FARRAR CAPON, June 8, 1983

1 quart strawberries, washed and hulled
1/2 cup sugar
1 cup light corn syrup
4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added
1/2 pound cream cheese at room temperature
1/2 pound cottage cheese
1/8 teaspoon salt, or to taste
1 cup heavy cream
pink peppercorns

Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for
10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.

Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this
quickly.)

Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out
cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.

Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

YIELD: Makes six portions

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Hi guys

Estimated Time: 30 min 1 Beat the cream cheese, 1/2 of the vanilla extract and 1/2 of the sugar together until smooth and aerated. Rub the cottage cheese through a fine sieve with a rubber spatula and add to the cream cheese along with the yogurt. Fold mixture until well blended. 2 Cut double thick sheets of cheesecloth into 8 - -inch squares. Moisten the cheesecloth and line each mold allowing the cloth to lap over the edges. Divide the cheese mixture into the dishes. Place the molds onto a deep plate or in a baking dish and refrigerate and allow to drain overnight until firm enough to hold their own shape. 3 Cut a "V" shape into the strawberries and remove the stem. 4 Slice the strawberries lengthwise into thin heart-shaped slices. Reserve the larger slices (about half of the total slices) to garnish the plates. 5 Place the remaining strawberry slices in a food processor with the remaining sugar and pur‚e until smooth. Strain the pur‚e through a very fine sieve into a small sauce pan. 6 Bring the pur‚e to a simmer and cook to a medium sauce consistency. Remove from the heat, add the remaining vanilla extract and chill. 7 Carefully unmold the cheese hearts onto the center of each serving plate. 8 Surround with the strawberry sauce and drizzle thin ribbons of honey over the cream hearts using the tip of a paring knife. Garnish with the reserved strawberry slices and mint sprigs before serving. Serves: 2 - 13 oz portions Yield: 1 3/4 lb Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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