Coeur a la Creme with Strawberries

Updated at: Thu, 21 Nov 2024 12:26:25 GMT

Step 1

In a stand mixer fitted with a paddle attachment or large bowl with hand mixer, place the cream cheese and powdered sugar. Beat on high until smooth and creamy.

Step 2

Scrape down bowl and change to a whisk attachment. Add heavy cream, vanilla paste or extract, and lemon zest. Mix on low until well combined. Increase mixer to high and beat until the mixture is very thick and fluffy, like whipped cream, about 2 minutes.

Step 3

Line a fine mesh strainer with cheesecloth so the ends drape over the sides. Place the strainer in a bowl, making sure there is room at the bottom for liquid to drain. Pour the whipped cream mixture into the cheesecloth. Smooth flat with a rubber spatula, fold the ends over the top, and refrigerate 6 hours to overnight.

Step 4

While the coeur a la creme is refrigerating, make strawberry sauce so it has time to cool and chill.

Step 5

Discard any liquid that has drained from the coeur a la creme. Remove mold from strainer and turn onto a serving platter, flat side down. Use a rubber spatula to gently smooth out any indentations in the mold. Drizzle the strawberry sauce around the base of the platter and some over top, reserving some for serving. Garnish with fresh strawberries.

Step 6

Place the 8 ounces of strawberries, sugar, and 2 tablespoons water in a small saucepan. Bring to a boil, cover, lower the heat, and simmer until the strawberries are soft, about 7-8 minutes.

Step 7

Remove from heat and add strawberry jam and optional Gran Marnier to pan. Use an immersion blender, or transfer to a blender or food processor, to process the sauce until smooth. Cool and then transfer to an airtight container to chill until ready for use. Makes 1 1/2 cups strawberry sauce.

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