Coeur À La Crème Fraîche

• 3/4 pounds Cottage Cheese
• 8 ounces, weight Cream Cheese
• 1/2 cups Sour Cream
• 1 Tablespoon Powdered Sugar
• 1/2 whole Vanilla Bean
• 1/2 cups Heavy Cream
• 1 quart Fresh Strawberries
• 1 cup Sugar
• 2 Tablespoons Pear William Brandy
• 2 Tablespoons Caramel Sauce
• 3 cups Heart Mold
• 1 whole Cheesecloth

1. Combine the cottage cheese, cream cheese, and sour cream. Beat with an electric mixer until smooth. Add the powdered sugar. Add the seeds from inside of the vanilla bean.
2. Using your mixer, whip the cream until it forms a soft peak and then fold it into the cheese mixture.
3. Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the cheese mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
4. To make the strawberry sauce, mash the strawberries (reserve a few and keep the whole, for garnish, if desired). Add the sugar. Cook on low heat until strawberries are soft. Press through a fine sieve, add brandy to the liquid, and chill.
5. To serve, unfold cheesecloth and invert mold on a serving plate. Remove cheesecloth. Drizzle caramel sauce generously over the top and garnish with strawberries. Serve with strawberry sauce and scones.

cottage cheese, weight cream cheese, sour cream, powdered sugar, vanilla bean, heavy cream, fresh strawberries, sugar, brandy, caramel sauce, heart mold, cheesecloth

Taken from tastykitchen.com/recipes/desserts/coeur-c3a0-la-crc3a8me-frac3aeche/ (may not work)