For more information on Prudence's Easter/Passover Class on March 6, 2013 call (860) 409-9038!
Sweet Cream Heart (Coeur å la Crème) with Raspberry Sauce
2 small "Coeur la crème" molds
4 ounces (1/2 cup or ½ package of cream cheese
1/2 teaspoon vanilla extract
3 tablespoons confectioners' sugar
1/3 cup heavy cream
12" of cheesecloth
Bring the cream cheese to a warm room temperature. Using an electric mixer beat the cream cheese and vanilla together on low speed for 30 seconds or until soft and fluffy. Sift the powdered sugar to get out any lumps. Sprinkle the powdered sugar over the cream cheese and beat on low for a minute or until well combined. Add the heavy cream slowly while beating on low. Beat on high for a few seconds or until stiff peaks form.
Cut the cheesecloth into two equal squares. Soak the cheesecloth then wring it out. Line the mold with dampened cheesecloth, draping the excess cloth over the sides. With a spatula fill the molds with the cream cheese mixture and lightly press down. Cover the top with the over hanging cloth. Refrigerate for 6-24 hours. To unmold, unwrap the overhanging cheesecloth and turn over onto a plate. Gently pull the cloth so the heart comes out of the mold and onto the plate. Remove the cheesecloth and smooth down the top of the heart with a wet spatula. The heart can either be placed on top of the sauce carefully or the sauce can be spooned around the mold.
No cook Raspberry Sauce
Yield: 1/3 cup
2 cups frozen unsweetened berries, defrosted
1-2 tablespoons superfine sugar to taste
½ teaspoon fresh lemon juice
pinch of salt
Puree the defrosted (better if warm) berries in a blender. With a sieve, strain out the seeds. Add the lemon juice and the salt. Add sugar to taste. Add water by the teaspoons to thin it out to a pourable pool able sauce.
Cream hearts - Save a tablespoon of the cream cheese mixture. Mix in a teaspoon or so of heavy cream or until it is just barely pourable. Spoon a few drops around the heart in the sauce and run a toothpick through it creating a heart shape.
Lace chocolate heart - Add some chocolate in a zip lock bag and submerge in hot water until the chocolate is melted. Snip off the corner of the zip lock to create a pastry bag. On a piece of parchment paper pipe out a heart and crisscross over it. Let cool and peel off the heart. Place it in the cream cheese heart sticking up.