Coeur a la Creme

CHICOPEE, Mass. (Mass Appeal) - Our Mardi Gras celebration continues on a sweet note, and we're throwing in a little valentines day twist! Amanda Milazzo from Cakery Dauphine in Northampton showed us how to make Coeur a la Creme.

Coeur a la Creme

4 (10x10-inch) squares cheesecloth
1 (8-ounce) package cream cheese, room temperature
1 cup crème fraîche or sour cream
4 tablespoons powdered sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
Strawberries
Balsamic vinegar

Directions:

Rinse Cheesecloth under water until damp, wring out to dry and line Coeur a la Creme pan.
With a mixer beat together all ingredients until combined.
Press through fine sieve into cheesecloth-lined pan.
Cover with plastic wrap and refrigerate for at least 4 hours.
Serve with strawberries and a drizzle of balsamic vinegar