Coeur a la Creme
- 8 ounces cream cheese, softened
- 8 ounces fresh ricotta
- Pinch of salt
- 1 cup well-chilled heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon grated lemon peel, or to taste
- 1 1/2 teaspoons vanilla
- Dried apricot and raisin sauce with Galiano as an accompaniment (recipe follows)
- 1 large or 8 small coeur a la creme molds
- 1 pound dried apricots
- 1/2 cup finely diced glaceed cherries
- 1/2 cup finely diced angelica, or citron
- 1 vanilla bean, split
- 1 cup sugar, or to taste
- 1/4 cup Galiano
- 1/4 cup lemon juice
- In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla.
- Fold in the heavy cream which has been beaten until soft peaks have formed.
- Wet cheese cloth and squeeze out excess moisture.
- Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
- Spoon cheese mixture into mold and fold the cheese cloth over the top.
- Place mold on a rack over a pan.
- Let it drain overnight in the refrigerator.
- To serve, unwrap, invert and.unmold onto a plate and spoon Apricot Sauce over the top.
- Recommended Wine: Martini & Rossi Asti
- In a saucepan cover the apricots with hot water and add the vanilla bean.
- Let stand for 30 minutes.
- Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft.
- Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish.
- Add the cherries and angelica.
- Reduce cooking liquid until it is syrupy and stir in the galiano.
- Pour syrup while still hot over fruit.
- Stir in lemon juice.
- Add water to thin sauce to desired consistency.
- Let cool.
- Chill, covered; until ready to serve.
- Yield: 1 1/2 cups
cream cheese, fresh ricotta, salt, well, sugar, lemon peel, vanilla, apricot, creme molds, apricots, glaceed cherries, citron, vanilla bean, sugar, galiano, lemon juice
Taken from www.foodnetwork.com/recipes/coeur-a-la-creme-recipe0.html (may not work)