If you love cheesecake, try this classic French dessert.
·Coeurs may be chilled in molds up to 2 days, covered.
Recipe information
Yield
Makes 6 servings
Ingredients
For coeurs à la crème
For topping
Special Equipment
Preparation
Make coeurs:
Step 1
Beat together cream cheese, sour cream, confectioners sugar, vanilla, juice, and a pinch of salt with an electric mixer until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.
Step 2
Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.
Make topping:
Step 3
Mash half of blackberries with granulated sugar. Stir in remaining whole berries, cassis, and juice, then macerate, stirring occasionally, 20 minutes.
Step 4
Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving. Spoon topping over coeurs.
