Strawberries With Coeur a la Creme

By Robert Farrar Capon

Published June 7, 1983

Total Time
20 minutes
Rating
3(10)
Comments
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Featured in: ONE COOK'S GUIDE: SAVORING THE HARVEST OF SUMMER BERRIES

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Ingredients

Yield:Makes six portions

  • 1 quart strawberries, washed and hulled

  • ½ cup sugar

  • 1 cup light corn syrup

  • 4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and ⅛ teaspoon baking soda have been added

  • ⅛ teaspoon of baking soda have been added

  • ½ pound cream cheese at room temperature

  • ½ pound cottage cheese

  • ⅛ teaspoon salt, or to taste

  • 1 cup heavy cream

  • pink peppercorns

Ingredient Substitution Guide
Nutritional analysis per serving

75 grams carbs; 89 milligrams cholesterol; 570 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 1 gram trans fat; 3 grams fiber; 360 milligrams sodium; 9 grams protein; 70 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.

  2. Step 2

    Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)

  3. Step 3

    Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.

  4. Step 4

    Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

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Comments

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Kappy

My market had two 4 oz containers of strawberries for the price of one. I did not know that they were very hard so I needed a recipe that would cook the strawberries. I made only half of the cream base. I had no cottage cheese but substituted homemade ricotta I had made using the nytimes recipe and placed the mixture in my yogurt strainer in a bowl and refrigerated. Did cut back the sugar and the corn syrup respectively a tad. It was quite good and have ample sauce to use a variety of ways.

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