Coeur A La Creme With Apricot Sauce Recipe

Name: Coeur A La Creme With Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: La Creme; 8 ounces neufchatel cheese, softened or 8 ounces cream cheese; 8 ounces reduced-fat ricotta cheese; 1/4 teaspoon salt; 2 tablespoons confectioners' sugar; 1 teaspoon lemon peel, grated; 1 1/2 teaspoons vanilla; 1 cup heavy cream, beaten to soft peaks; Apricot Sauce; 1 lb dried apricot, diced; 1/2 cup cherries, finely diced (glaceed); 1/2 cup angelica, finely diced or 1/2 cup citron; 1 vanilla bean, split; 2/3 cup sugar; 1/4 cup Galliano; 1/4 cup lemon juice

Servings: persons

La Creme
8 ounces neufchatel cheese, softened or 8 ounces cream cheese
8 ounces reduced-fat ricotta cheese
1/4 teaspoon salt
2 tablespoons confectioners' sugar
1 teaspoon lemon peel, grated
1 1/2 teaspoons vanilla
1 cup heavy cream, beaten to soft peaks
Apricot Sauce
1 lb dried apricot, diced
1/2 cup cherries, finely diced (glaceed)
1/2 cup angelica, finely diced or 1/2 cup citron
1 vanilla bean, split
2/3 cup sugar
1/4 cup Galliano
1/4 cup lemon juice

1
LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
2
Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
3
Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
4
APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
5
Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
6
Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
7
Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
8
TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: La Creme, 8 ounces neufchatel cheese, softened or 8 ounces cream cheese, 8 ounces reduced-fat ricotta cheese, 1/4 teaspoon salt, and more.

Yes, Coeur A La Creme With Apricot Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coeur A La Creme With Apricot Sauce

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