Coeur la Crme 1 (Heart of Cream)
BOSTON — This recipe, adapted from an early "Joy of Cooking" is described thus: "When the fruit is prime, this very simple dessert is as good as any elaborate concoction we know of or use."
Beat until soft:
1 pound cream cheese
2 tablespoons sugar
1/8 teaspoon salt
1 cup sour cream or whipped cream
Fold the cheese into the sour or whipped cream. Place these ingredients in the traditional heart-shaped mold (see photo below) lined with moistened cheesecloth. Place the mold on a large plate and chill several hours, or overnight, in the refrigerator. Unmold; serve with:
Fresh unhulled strawberries, or raspberries or other fresh fruit.