Chèvre Coeur à la Crème with Raspberry Sauce
Andy Wild, Culinary Institute of America
Coeur a la crème translates in English to “heart with cream” and can be made from any combination of fresh farm stead cheeses. I love this dessert because it reminds me of a simple fast unbaked cheesecake.
1½ cups heavy cream
5 oz granulated sugar
8 oz soft cream cheese (Sierra Nevada Cheese Co)
4 oz mild chèvre cheese, (Laura Chenel)
24 oz farmers’ cheese or cottage cheese (Bellwether Farms)
2 pints fresh raspberries
1 cup sugar
1 Tbsp vanilla extract
mint sprigs for garnish
Line twelve individual coeur a la crème molds with damp cheese cloth; cut enough so that the cloth overhangs the edges of the molds.
Whip the heavy cream to soft peaks then incorporate the sugar and whip until firm peaks form. Hold in the refrigerator until ready to use.
In the bowl of a stand mixer, add the cream cheese and Chèvre and using the paddle attachment, mix until the cheese is smooth and creamy. Place the cottage cheese in the bowl of a food processor and blend until smooth, then add to the cream cheese mixture and blend until well combined. Fold in the heavy cream by hand. Pour the mixture into the lined molds and fold the cheese cloth over the top to cover. Place the molds on a sheet tray and place in the refrigerator overnight to drain and set firm.
For the sauce, place a 2-quart pan on the stove and add the sugar and berries and cook over medium- high heat, stirring often until the sauce begins to thicken. Remove from heat and add the vanilla. Pour the sauce through a fine mesh sieve to remove the seeds and place in the refrigerator to cool.
To serve, remove the molds from the fridge and gently unmold and remove the cheese cloth. On a dessert plate spoon a bit of the sauce onto the plate and place the cheese heart in the center of the plate and garnish with fresh mint.
From the 2009 Artisan Cheese Festival