COEUR À LA CRÈME
8 servings
Think of this as a barely sweet, crustless, no-bake cheesecake; a perfect, creamy pedestal for ripe, seasonal fruit. If you have the traditional heart-shaped molds with perforated bottoms, line them with dampened cheesecloth and drain the cream directly in the molds for 24 hours.
Have ready:
- 1 cup sour cream or Whipped Cream
Beat in a separate medium bowl until combined:
- 1 pound cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
Fold the sour cream or whipped cream into the cream cheese mixture. Line a sieve with moistened cheesecloth and set it over a bowl. Spoon the mixture into the sieve and refrigerate for 24 hours to drain. Divide the cheese among 8 small ramekins or other molds and refrigerate for 1 hour.
Unmold and serve with:
- Strawberries, raspberries, or other fresh fruit or fruit sauce