Coeur a la creme with peach sauce

Yield: 8 Servings

Measure Ingredient
1 Up
1 Ablespoon
12 Unces
8 Unces
2 Ablespoons
13 Up
Fresh peach slices --
Fresh lemon balm sprigs --
Peach Sauce:
2 Ups
12 Up
1 Ablespoon
1 Easpoon
Whipping cream
Sour cream
Cottage cheese, small curd
Cream cheese -- softened
Powdered sugar
Whipping cream -- whipped
Fresh peaches -- peeled and
Peach schnapps
Lemon juice

Combine 1 cup whipping cream and sour cream in a small bowl; stir well. Cover and let stand at room temperature 6 to 8 hours or until slightly thickened. (If desired, mixture may be chilled overnight after it has thickened before completing recipe. Let mixture return almost to room temperature before proceeding.) Combine cottage cheese, cream cheese and powdered sugar; beat at medium speed of an electric mixer until smooth. Gradually add thickened cream mixture, beating until smooth. Fold in whipped cream. Line a 4-cup coeur a la creme mold with cheesecloth, letting cloth hang over edges of mold.

Spoon cheese mixture into prepared mold. Fold cheesecloth over top of cheese mixture; place in a shallow dish, and chill overnight. Prepare peach sauce immediately before serving. Place all ingredients in container of blender; process until smooth. (Yield: 1¾ cups) To serve, unfold cheesecloth, and unmold onto a serving plate with a rim. Remove cheesecloth. Spoon Peach Sauce around base of mold. If desired, garnish with fresh peach slices and lemon balm sprigs.

Recipe By : Southern Living Five-Star Recipe Collection From: Date:

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