Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream cheese, softened |
| 8 ounces | Fresh ricotta |
| pinch | Salt |
| 1 cup | Well-chilled heavy cream |
| 3 tablespoons | Confectioners' sugar |
| 1 teaspoon | Grated lemon peel, or to |
| Taste | |
| 1½ teaspoon | Vanilla |
| Dried apricot and raisin | |
| Sauce with Galiano | |
| As an accompaniment (recipe | |
| Follows) | |
| 1 large | Or 8 small coeur a la creme |
| Molds |
In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla.
Fold in the heavy cream which has been beaten until soft peaks have formed.
Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top.
Yield: 8 servings
TASTE SHOW #TS4827