Heart Shaped Coeur de Creme
by CKS

A coeur de creme is a dessert made from a curd or cream cheese allowed to drain in a perforated heart-shaped mould, turned out onto a plate and decorated with summer fruits and sprinkled with sugar.

Coeur a la Creme with Sauce

Makes 6 servings.

5 oz. cream cheese, at room temperature
1.5" piece vanilla bean
or 1/2 teaspoon pure vanilla extract
1/4 cup confectioners sugar
1 cup heavy cream
1 pint strawberries
1/4 cup sherry
3/4 cup currant jelly

Soften the cream cheese and beat with an electric beater.
Split the vanilla bean and scrape the seeds into the cheese.
Continue beating, adding the sugar gradually.
Whip the cream until stiff and fold it into the cheese.
Rinse out six pieces of cheesecloth in cold water and use them to line six small coeur a la creme molds.
(Or one large piece of cheesecloth to line the large mold.)
Spoon equal portions of the cream mixture into the molds.
Bring up the overlapping ends of the cheesecloth and fold lightly over the top of each portion of cheese.
Chill thoroughly.
Meanwhile, trim and rinse strawberries.
Drain.
Blend the wine and jelly and cook over low heat, stirring, until blended and smooth.
Combine with the strawberries.
Unmold the cheese onto chilled dessert plates and serve the strawberries and Creme Fraiche on the side.
Pass a sugar bowl for those who wish it.