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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