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Coeur a la Creme


  • 1½ cups (375 ml) cottage cheese
  • 8 oz (225 g) cream cheese
  • ¼ cup (60 ml) whipping cream, whipped
  • 1 tbsp (15 ml) icing sugar, sifted
  • icing sugar, extra
  • 1 basket fresh raspberries, or 8 oz (225 g) frozen,thawed
  • 1 basket fresh strawberries, to garnish
Coeur a la Creme


  1. Cream together the 2 cheese. Fold in cream and icing sugar.
  2. Line 6 coeur a la creme molds with cheesecloth. Stand on small tray. spoon cheese mixture into molds. smooth top refrigerate overnight.
  3. Turn out molds onto 6 dessert plates. Remove cheesecloth. Sift extra icing sugar over the top.
  4. Pure raspberries in a food processor. Sweeten to taste with icing sugar if desired spoon sauce around each coeur a la creme. Garnish with strawberries.

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