Coeur a la Creme with a Mixed Berry Compote

By KatKD

Like melted ice cream, but not...

Ingredients

• Coeur a la Creme:
• 12 ounces cream cheese, at room temperature
• 1 1/4 cup confectioners' sugar
• 2 1/2 cups cold heavy cream
• 3 teaspoons pure vanilla extract
• 1/4 teaspoon grated lemon zest
• Compote:
• 1 large box strawberries
• 1 large box blackberries
• 1/2 lareg box blueberries
• 1/2 c sugar
• 2 T fresh lemon juice

Details

Servings 6
Preparation time 24mins
Adapted from foodnetwork.com

Preparation

Step 1

Coeur a la Creme

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate.

MY NOTE: Of course, I just used my food processor. Make 1/2 recipe next time. Try using the yellow strainer?


Compote:

Simmer blueberries, blackberries, and sliced strawberries with sugar and lemon juice. Cool to serve with Coeur a la Creme.

MY NOTE: switch out 1/2 c sugar for 1/3 c brown sugar.