COEUR à LA CRèME

Coeur à la Crème image

Provided by Lori Longbotham

Yield Makes 4 servings

Number Of Ingredients 8

4 (10x10-inch) squares cheesecloth
1 (8-ounce) package cream cheese, room temperature
1 cup crème fraîche 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)

Steps:

Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 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.