FRESH-FRUIT CHANTILLY

Fresh-Fruit Chantilly image

Number Of Ingredients 6

Ingredients

6 squares cheesecloth
1 package 8-ounce cream cheese, softened
1/2 teaspoon vanilla
1/2 cup sifted powdered sugar
1 cup whipping cream
1 recipe Peach-Orange Sauce, Raspberry Sauce, and/or Strawberry Sauce

Steps:

Line six 3-inch coeur a la creme molds or other 1/2-inch molds with damp cheesecloth squares, allowing cheesecloth to hang over edges.
Beat together the cream cheese and vanilla. Gradually add the sugar, beating at medium speed of electric mixer till fluffy.
Beat whipping cream to soft peaks; fold into the cheese mixture. Spoon mixture into molds. Cover; chill several hours.
To serve, invert on plate. Holding onto cheesecloth ends, lift off mold; peel off cheesecloth. (For molds without holes, let molds set upright in refrigerator for several hours or till set. Then invert onto paper toweling, leaving cheesecloth intact. Chill several hours to drain and firm up.)
Serve each mold with desired sauce, fresh strawberry slices, peach slices, raspberries, and/or blueberry garnish, and a mint sprig.
Peach-Orange Sauce: Place 1 cup fresh or frozen (thawed) peeled peach slices in a blender container or food processor bowl. Cover; process till smooth. Press mixture through a sieve to remove solids. In saucepan combine the peach puree, 3/4 cup orange juice, 1 tablespoon light corn syrup, and 1 teaspoon cornstarch. Cook and stir till bubbly. Cook 2 minutes more. Skim off foam. Cover; chill. Makes about 1 cup.
Raspberry Sauce: Press 2 1/2 cups fresh or frozen (thawed) red raspberries through a sieve to remove seeds. In saucepan combine the raspberry pulp and juice, 1/4 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Cook and stir till bubbly. Cook 2 minutes more. Cover; chill. Makes 1 cup.
Strawberry Sauce: Place 2 cups fresh or frozen (thawed) strawberries in a blender container or food processor bowl. Cover; process till smooth. In saucepan stir strawberry puree into 1 teaspoon cornstarch. Stir in 1/4 cup current jelly. Cook and stir till bubbly. Cook 2 minutes more. Press mixture through cheesecloth or sieve to remove seeds. If desired, add few drops red food coloring. Cover; chill. Makes 3/4 cup.