Coeur à la Crème with Roasted Strawberry Sauce

Name: Coeur à la Crème with Roasted Strawberry Sauce
Yield: 4 servings
Ingredients: 1 2 ounces cream cheese, room temperature; 1 2 ounces fresh goat cheese, room temperature; 1 1 teaspoon vanilla paste or vanilla extract; 1 1/4 teaspoon finely grated lemon zest; 1 Pinch of kosher salt; 1 1/3 cup heavy cream; 1 2 tablespoons powdered sugar; 1 1/2 pound strawberries (about 2 cups), hulled, quartered; 1 2 tablespoons brandy; 1 2 tablespoons sugar; 1 1 teaspoon vanilla paste or vanilla extract; 1 1/4 teaspoon freshly ground black pepper; 1 Pinch of kosher salt; 1 1 teaspoon fresh lemon juice; 1 Finely grated lemon zest (for serving); 1 2 (4") coeur à la crème molds; cheesecloth

From the kitchen of Carly

Silky cream cheese and goat cheese hearts topped with warm roasted strawberries and brandy. This French classic delivers elegance without fuss: whipped cream folded into tangy cheese, molded overnight, then unmolded onto jammy fruit. Restaurant-worthy dessert that actually works at home.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 ounces cream cheese, room temperature
12 ounces fresh goat cheese, room temperature
11 teaspoon vanilla paste or vanilla extract
11/4 teaspoon finely grated lemon zest
1Pinch of kosher salt
11/3 cup heavy cream
12 tablespoons powdered sugar
11/2 pound strawberries (about 2 cups), hulled, quartered
12 tablespoons brandy
12 tablespoons sugar
11 teaspoon vanilla paste or vanilla extract
11/4 teaspoon freshly ground black pepper
1Pinch of kosher salt
11 teaspoon fresh lemon juice
1Finely grated lemon zest (for serving)
12 (4") coeur à la crème molds; cheesecloth

Instructions

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