Name: Coeur à la Crème With Roasted Strawberry Sauce
Cook time: 20 minutes
Total time: 45 minutes, plus chilling time
Yield: 2 servings
Ingredients: 2 ounces cream cheese, room temperature; 2 ounces fresh goat cheese, room temperature; 1 teaspoon vanilla paste or vanilla extract; 1/4 teaspoon finely grated lemon zest; Pinch of kosher salt; 1/3 cup heavy cream; 2 tablespoons powdered sugar; 1/2 pound strawberries (about 2 cups), hulled, quartered; 2 tablespoons brandy; 2 tablespoons sugar; 1 teaspoon vanilla paste or vanilla extract; 1/4 teaspoon freshly ground black pepper; Pinch of kosher salt; 1 teaspoon fresh lemon juice; Finely grated lemon zest (for serving); 2 (4") coeur à la crème molds; cheesecloth

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Cooks' Note

If you don't have coeur à la crème molds, set a fine-mesh sieve over a bowl, line with damp cheesecloth, then fill with cheese mixture. To serve, invert sieve onto a plate, cut in half, and transfer to 2 small plates.

Recipe information

Total Time
45 minutes, plus chilling time
Yield
2 servings

Ingredients

For the coeur à la crème:

2 ounces cream cheese, room temperature

2 ounces fresh goat cheese, room temperature

1 teaspoon vanilla paste or vanilla extract

1/4 teaspoon finely grated lemon zest

Pinch of kosher salt

1/3 cup heavy cream

2 tablespoons powdered sugar

For the strawberry sauce:

1/2 pound strawberries (about 2 cups), hulled, quartered

2 tablespoons brandy

2 tablespoons sugar

1 teaspoon vanilla paste or vanilla extract

1/4 teaspoon freshly ground black pepper

Pinch of kosher salt

1 teaspoon fresh lemon juice

Finely grated lemon zest (for serving)

Special Equipment:

2 (4") coeur à la crème molds; cheesecloth

Preparation

Make the coeur à la crème:
Step 1
Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
Step 2
Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
Make the strawberry sauce:
Step 3
Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
Step 4
To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
Do Ahead:
Step 5
Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.