Coeur à la Crème

Looking for an alternative to the typical chocolate Valentine dessert?  Something light and refreshing with lots of flavor, not to mention French...oh la la?  Then you must try coeur à la crème, literally "heart of cream."  

What is it?  A traditional French dessert that is akin to a crustless no-bake cheesecake, but a whole lot easier to make.  All you do is whip cream cheese, sour cream, sugar, lemon juice and vanilla  until light and fluffy.  The mixture is then spooned in to lined heart-shaped molds and refrigerated.  After a few hours the cheese is unwrapped on to a plate and served with berries.  C'est tout!  Couldn't be simpler or more delicious!

Coeur à la Crème (adapted slightly from Bon Appetit)

4 (10x10-inch) squares cheesecloth
1 (8-ounce) package cream cheese, room temperature
1 cup sour cream
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla paste
Pinch of salt

 

1 lb strawberries, hulled, and sliced

 

Rinse cheesecloth under water; squeeze until just damp.  Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth.  [See note at the bottom for alternative]

Using electric mixer with whip attachment, beat cream cheese, sour cream, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Divide among molds and fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day. 

Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.

NOTE: I didn't have coeur à la crème molds and ended up making my own using heart shaped aluminum baking cups I had purchased from Target a view Valentine's ago.  To mimic the holes on the bottom I just used a nail and hammer.  Instead of cheesecloth I used coffee filters...did the trick beautifully!