Couer a la Creme

1. 1

   Press the cottage cheese through a coarse sieve into a bowl.

2. 2

   In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds).

3. 3

   Add the cream cheese and mix.

4. 4

   Add the sour cream and sugar and mix well.

5. 5

   Fold in the whipped cream.

6. 6

   Lightly dampen a 12-inch square of cheesecloth.

7. 7

   Use it to line a 3-cup heart-shaped mold with draining holes (or use a large colander).

8. 8

   Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture.

9. 9

   Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight.

10. 10

    Invert the mold on a serving plate.

11. 11

    Lift the mold and peel off the cheesecloth.

12. 12

    Serve in small wedges, pouring a couple of teaspoons of cream and sprinkling granulated sugar over each serving at the table.

13. 13

    Pass the berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.