posted by Pat T 02-10-99 12:24 PM
Coeurs a la Creme
Makes 4 hearts
7 sixteen-by-eleven-and-a-half-inch sheets phyllo dough (available in the frozen-food section of your supermarket)
3 tablespoons unsalted butter, melted
6 tablespoons confectioners’ sugar, sifted
1 cup cottage cheese
8 ounces cream cheese, room temperature
1 cup plain yogurt
1 pomegranate (optional)
12 edible sweetheart rose petals (optional)
Heat oven to 375 degrees; line a baking sheet with parchment paper.
Place one sheet of phyllo dough on a clean,
dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with
melted butter. Place 2 teaspoons confectioners’ sugar in a fine sieve, and use to dust phyllo. Repeat with remaining
sheets of phyllo.
Fold the stack in half lengthwise, forming a 16-by-5 3/4-inch rectangle; transfer to a baking sheet. Chill until the butter solidifies, about 10 minutes.
Using a coeur à la crème mold as a guide and a paring knife, cut out four hearts from the layered phyllo dough,
alternating points up and down to fit all four hearts on dough. Remove excess dough from the baking sheet, and
discard.
Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight
container.
Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur à la crème molds, and set
aside.
Place cottage cheese and one tablespoon sugar in the bowl of a food processor fitted with the blade attachment.
Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add the yogurt, and
pulse 15 seconds.
Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; purée 30 seconds. Transfer purée to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk the remaining teaspoon sugar into juice.
When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese
hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with
omegranate seeds and rose petals,if using; serve immediately.