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Categories:Viewed: 1 - Published at: 5 years ago
Ingredients
- 4 (10x10-inch) squares cheesecloth
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup creme fraiche or sour cream
- 6 tablespoons powdered sugar, divided
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 pound small strawberries, hulled, quartered (about 1 2/3 cups)
Method
- Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur a la creme molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, creme fraiche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. 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.
