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Coeur la Crme 1 (Heart of Cream)

By John Christian HoyleStaff writer of The Christian Science Monitor / February 10, 1999



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."

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Beat until soft:

1 pound cream cheese

2 tablespoons sugar

1/8 teaspoon salt

Have ready:

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.