Active Time

　　20 minutes

　　Total Time

　　45 minutes, plus chilling time

　　Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

　　

Ingredients

2 servings

　　

For the coeur à la crème:

2 ounces cream cheese, room temperature

　　2 ounces fresh goat cheese, room temperature

　　1 teaspoon vanilla paste or vanilla extract

　　1/4 teaspoon finely grated lemon zest

　　Pinch of kosher salt

　　1/3 cup heavy cream

　　2 tablespoons powdered sugar

　　

For the strawberry sauce:

1/2 pound strawberries (about 2 cups), hulled, quartered

　　2 tablespoons brandy

　　2 tablespoons sugar

　　1 teaspoon vanilla paste or vanilla extract

　　1/4 teaspoon freshly ground black pepper

　　Pinch of kosher salt

　　1 teaspoon fresh lemon juice

　　Finely grated lemon zest (for serving)

　　

Special Equipment:

2 (4") coeur à la crème molds; cheesecloth

　　

Make the coeur à la crème:

Step 1

Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.

　　

Step 2

Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.

　　

Make the strawberry sauce:

Step 3

Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.

　　

Step 4

To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.

　　

Do Ahead:

Step 5

Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

　　Cooks' Note

　　If you don't have coeur à la crème molds, set a fine-mesh sieve over a bowl, line with damp cheesecloth, then fill with cheese mixture. To serve, invert sieve onto a plate, cut in half, and transfer to 2 small plates.