French in a Flash: Sweet Valentine's Coeur a la Creme with Strawberry Sauce
French in a Flash: Sweet Valentine's Coeur a la Creme with Strawberry Sauce is a gluten free and vegetarian side dish. One portion of this dish contains approximately 7g of protein, 64g of fat, and a total of 802 calories. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, water, lemon juice, and a few other things to make it today. 41 person have tried and liked this recipe. It is perfect for Mother's Day. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Prepare the Coeur à la Crème mold by lining it with 2 paper towels. Use a pastry brush to lightly brush the bit of paper towel that touches the bottom of the mold with water. This will allow you nestle the paper into the shape of the heart more easily.
In a stand mixer fitted with the whisk attachment, beat the cream cheese until light and fluffy—just about 1 minute.
Add in the cream, and beat until just before the mixture looks like whipped cream.
Add in the sugar, vanilla seeds, and lemon zest, and whip until the mixture does resemble whipped cream.
Decant the cream cheese mixture into the paper towel-lined heart-shaped mold. Fold the excess paper towel over the top, and set the mold inside a shallow bowl to catch the liquid that will drain out. Chill in the fridge overnight.
To make the sauce, put the strawberries, water, lemon juice, and sugar in a sauce pan on high heat, and simmer for 10 minutes, until the sugar is dissolved and the strawberries are soft.
Use a immersion blender, or a regular blender, to puree the sauce. Strain it through a sieve, and cover. Chill until cold.
Invert the creamy heart in a large, shallow bowl.
Pour some strawberry sauce all around the outside, so the heart is floating in a pool of red sauce.