Recipe information
Yield
Makes 4 Servings
Ingredients
4
(10x10-inch) squares cheesecloth
1
(8-ounce) package cream cheese, room temperature
1
cup crème fraîche or sour cream
6
tablespoons powdered sugar, divided
1
teaspoon fresh lemon juice
1
/2 teaspoon vanilla extract
Pinch of salt
1
pound small strawberries, hulled, quartered (about 1 2/3 cups)
Need to make a substitution?
Preparation
Step 1
Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. Fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
Step 2
Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.