Coeur à la crème

Baking a dessert for guests in summertime isn’t the best idea. Especially so if you live in a one-bedroom apartment.  You could keep a 1/2-gallon container of ice cream on hand, but that easily disappears into milkshakes, banana splits, or just a snack bowl.

IMG_3179 Something a little bit fancier, but almost as simple to prepare is coeur à la crème. * Basically, it is a no-bake, crustless cheesecake.  Sour cream + cream cheese + powdered sugar + lemon juice and zest + vanilla.  Mix. Press through a fine strainer. Divide into 4 custard dishes that have been lined with damp cheesecloth. Cover them and let them chill in the refrigerator for at least 4 hours. Unmold them and plate them in a pool of fruit syrup. Decorate with fruit of your choice.


* I’ve not learned the language, but the word coeur means something like heart in French. They have special, heart-shaped molds that they use to make this dessert. The molds are perforated so that the liquids in the cheese can escape, making the cheese more firm.

Categories: Cheese, Dessert, Desserts, Food and drink, Fruit | Tags: , , , , , , , , , , , , , | Leave a comment

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