Coeur a la Creme is a traditional dessert which absolutely cries out to be made at this time of year for low-carbers and their beloveds. I understand that it was originally made in shaped BASKETS, but nowadays one can find little ceramic molds with holes in them to allow excess moisture to drain away. Since dollar-stores will be CRAMMED with heart-shaped vessels of every sort, it shouldn't be too difficult to find some kind of mold to use, and not have to spring for the official sort ... since, after all, you need to line whatever container you use with cheesecloth anyhow!
Coeur a la Creme
- 8-oz package cream cheese
- 1 c. creme fraiche or sour cream
- 6 T. powdered erithritol, divided
- 1 t. lemon juice
- 1/2 t. vanilla extract
- pinch of salt
Moisten cheesecloth, and line your mold(s) with it. Beat together the cream cheese, cultured cream, 4 T. of erithritol, lemon juice, vanilla and salt until smooth, and then pack into the mold(s). Place it/them in a pan that will catch the moisture that drains away, cover, and refrigerate at least four hours to overnight. Before serving, toss whole or sliced berries with the remaining 2 T. of powdered erithritol, and place them decoratively on your unmolded coeur a la creme.
- handful of strawberries or raspberries
In consideration for those who are triggered by food porn, i'll refrain from posting a photo of this charming and delicious dish, but you can easily google a picture if you've never seen one in the flesh. :-) Bon appetite!