Coeur la Crme 2

By , Staff Writer of The Christian Science Monitor

Coeur la Crme requires a porcelain or wicker mold,

available at most kitchen stores. This is not a sweet dessert,

more sugar can be added to taste to the coeur or sauce.

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1 cup (8-ounces) cream cheese

1 cup (8 ounces) cottage cheese

1-1/4 cups heavy cream

3 to 5 tablespoons sugar

1 12-ounce package frozen raspberries

Fresh raspberries or strawberries to garnish

Place cheeses, 1 cup of cream, and 1 tablespoon of sugar (or more if you prefer it sweeter) in a food processor.

Process until smooth, scraping down the sides with a spatula as necessary.

Line a coeur mold with several layers of damp cheesecloth, leaving a few inches along the side to facilitate unmolding; spoon in cheese mixture. Place on a plate to catch any whey, and refrigerate overnight to set.

Before unmolding, place thawed raspberries in a food processor with 2 tablespoons of sugar and process until liquefied - about 10 seconds. Press pure through a strainer with a spatula to remove seeds. You will end up with 1 cup of pure.

Unmold cheese on a large plate and pour pure around the heart. Garnish with fresh berries.

Serve topped with remaining heavy cream, or, as the French do, on thin slices of French bread. Serves about 8.

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