Coeur à la Crème Fraîche

About This Recipe

Yield:4 to 6


  • 3/4 pound cottage cheese
  • 8 ounces cream cheese
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons powdered sugar
  • 1/2 cup granulated sugar, divided
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • Seeds from 1/2 vanilla bean
  • 1 pound strawberries, hulled
  • 1 small container raspberries


  1. 1

    In the bowl of an electric mixer (I used a handheld mixer), combine the cottage cheese, cream cheese, and crème fraîche. Beat until smooth. Add the powdered sugar and 2 tablespoons granulated sugar. Whip the cream and fold it into the cheese mixture along with the vanilla and vanilla seeds.

  2. 2

    Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.

  3. 3

    To make the strawberry sauce, mash the strawberries and raspberries. Cook over low flame with the remaining 6 tablespoons sugar until soft. Press through a fine sieve and chill. (I chose to leave the berries unsieved so they would have some texture).

  4. 4

    To serve, unfold cheesecloth and invert mold on a serving plate. Remove the cheesecloth. Garnish with strawberries and pour some sauce all around. Serve additional sauce in a bowl or pitcher.

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