Coeur À La Crème With Goat Cheese

1. 1

   Line a 4-cup coeur a la creme mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.

2. 2

   Combine first 5 ingredients in a food processor; process until smooth.

3. 3

   Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Remove from heat; cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a whisk; add to remaining cheese mixture in processor, and process 1 minute.

4. 4

   Spoon cheese mixture into prepared mold. Fold cheesecloth over top of cheese mixture; place mold in a shallow dish, and chill at least 12 hours.

5. 5

   Unfold cheesecloth, and invert cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.

6. 6

   carbo rating: 18

No additional tips available.