Coeur à la Crème with Roasted Strawberry Sauce

Ingredients

• •2 ounces cream cheese
• •2 ounces fresh goat cheese
• •1 teaspoon vanilla paste
• •¼ teaspoon lemon zest
• •1 pinch kosher salt
• •⅓ cup heavy cream
• •2 tablespoons powdered sugar
• •½ pound strawberries
• •2 tablespoons brandy
• •2 tablespoons sugar
• •1 teaspoon vanilla paste
• •¼ teaspoon black pepper
• •1 pinch kosher salt
• •1 teaspoon lemon juice
• •1 pinch lemon zest
• •2 pieces coeur à la crème molds

Cooking Instructions

1. 1.

   Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.

   5 min

2. 2.

   Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.

   360 min

3. 3.

   Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.

   15 min

4. 4.

   To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.

   5 min

5. 5.

   Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.