Heart of Cream with Caramelized Strawberries
Equipment
- Two 12″ x 12″ pieces of cheesecloth
- 7″ heart-shaped coeur à la crème mold or fine-mesh sieve
- Baking dish or bowl
- Whisk or hand-held mixer
- Mixing bowls
- 12″ skillet
- Measuring cups and spoons
- spatula
Ingredients
For the Coeur à la Crème:
- 6 oz. fresh goat cheese
- 4 oz. cream cheese softened
- ⅓ cup honey
- ¾ cup heavy cream
- 1 tbsp. confectioners’ sugar
For the Strawberries:
- ½ cup sugar
- 1 tbsp. light corn syrup
- ½ cup red wine preferably pinot noir or zinfandel
- 3 whole cloves
- 2 whole black peppercorns
- 1 2 ” cinnamon stick
- ½ vanilla bean halved lengthwise and scraped, seeds reserved
- 3 cups strawberries about 1½ pints, hulled and halved lengthwise
Instructions
Prepare the Coeur à la Crème:
- Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry.
- Place a 7″ heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side.
- Using a whisk or hand-held mixer, blend the goat cheese, cream cheese, and honey until very smooth.
- In another bowl, whisk the cream and confectioners’ sugar until soft peaks form.
- Gently fold the whipped cream into the cheese mixture until evenly combined.
- Spoon the mixture into the prepared mold or sieve and fold the cheesecloth corners over the top.
- Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.
Prepare the Caramelized Strawberries:
- In a 12″ skillet, mix the sugar, corn syrup, and ¼ cup water over medium-high heat.
- Cook, swirling the pan occasionally, until the syrup is light golden, about 4 minutes.
- Remove the skillet from heat and add the wine, cloves, peppercorns, cinnamon stick, and vanilla bean with seeds.
- Return the skillet to heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
- Add the strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes.
- Remove from heat and let cool to room temperature.
Serve:
- Fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove the mold and cheesecloth.
- Arrange the caramelized strawberries and sauce around the rim of the plate.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light and fruity dessert wine such as a late-harvest Riesling or a sparkling rosé.Nutritional Information
Calories: 320 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 18 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.4 mg
