| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; softened |
| 8 |
oz |
Fresh ricotta |
| 1 |
|
Pinches salt |
| 1 |
c |
Well-chilled heavy cream |
| 3 |
tb |
Confectioners' sugar |
| 1 |
ts |
Grated lemon peel; or to taste |
| 1 1/2 |
ts |
Vanilla |
|
|
Dried apricot and raisin sauce with; (recipe follows) |
|
|
; Galiano as an accompaniment |
| 1 |
lg |
Or 8 small coeur a la creme molds |
INSTRUCTIONS
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
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4827
Converted by MM_Buster v2.0l.
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