Coeur À La Crème Fraîche Recipe

• 3/4 pound cottage cheese
• 8 ounces cream cheese
• 1/2 cup creme fraiche or sour cream
• 2 tablespoons powdered sugar
• 1/2 cup granulated sugar, divided
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• Seeds from 1/2 vanilla bean
• 1 pound strawberries, hulled
• 1 small container raspberries

1. In the bowl of an electric mixer (I used a handheld mixer), combine the cottage cheese, cream cheese, and creme fraiche. Beat until smooth. Add the powdered sugar and 2 tablespoons granulated sugar. Whip the cream and fold it into the cheese mixture along with the vanilla and vanilla seeds.
2. Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
3. To make the strawberry sauce, mash the strawberries and raspberries. Cook over low flame with the remaining 6 tablespoons sugar until soft. Press through a fine sieve and chill. (I chose to leave the berries unsieved so they would have some texture).
4. To serve, unfold cheesecloth and invert mold on a serving plate. Remove the cheesecloth. Garnish with strawberries and pour some sauce all around. Serve additional sauce in a bowl or pitcher.

cottage cheese, cream cheese, crueme fraueeche, powdered sugar, sugar, heavy cream, vanilla, vanilla bean, strawberries, container raspberries

Taken from www.seriouseats.com/recipes/2008/05/coeur-a-la-creme-fraiche-recipe.html (may not work)