Coeur a la Creme

Cooking Recipes Catalogue

Coeur a la Creme is French for "heart with cream," and is also the perfect tool to make the classic dessert of the same name. Cream cheese is mixed with sour cream or whipping cream (yogurt can be substituted for a lighter version) and placed into the cheesecloth-lined mold. The dessert is then refrigerated overnight, during which time the whey (liquid) drains out through the perforated mold. To serve, the dessert is unmolded and garnished with fresh berries or a coulis (fruit puree).