2 desserts

 

Valentine Strawberry Delight

Heart-shaped puff pastry stuffed with strawberries, flan pudding, and whipped cream.  Drizzle on caramel and listen to your sweetheart swoon!

Yeilds One Dozen Hearts

Directions

Make flan pudding following package directions.  Place flan in refrigerator for an hour or more to set.  Set aside the packet of caramel at room temperature.

1.  Thaw one sheet of puff pastry.

2.  Combine one cup of whipping cream with 1 tsp. sugar or sugar substitute and 1 tsp. of vanilla.  Beat until cream forms very stiff peaks.  Refrigerate. 

3.  Wash and slice strawberries.  Set aside.

4.  Place thawed pastry on a floured surface.  With a rolling pin, roll out the dough but only as much as necessary to fit all the hearts.  Cut heart shapes out of the dough and place them on a cookie sheet lined with parchment paper.  Bake for 12 to 15 minutes.  If the tops start to brown too much, lay a sheet of aluminum foil over them.  When done, cool on a rack.

ASSEMBLY

1.  Split each thick pastry heart in the center creating two heart-shaped pieces. 

2.  Divide strawberries, setting slices in all the heart bottoms. (Optional - Sprinkle powdered sugar over the berries.)

3.  Spoon flan onto the strawberries.

4.  Spoon whipped cream onto the flan.

5.  Mix powdered sugar with milk and frost the heart tops.  Position the heart top over the cream.  Do not flatten it.  Let it rest where it sits.

6.  Cut a small opening in the caramel packet,  drizzle over the heart tops and serve.

WHAT YOU'LL NEED

1 package Jell-o Flan

1 1/2 cups milk plus 2 Tablespoons

1 Peppridge Farm Puff Pastry Sheet

2 cups fresh strawberries

1 cup heavy whipping cream

1 teaspoon vanilla

1 teaspoon sugar of sugar substitute

3 1/2” heart shaped cookie cutter

1/2 cup confectioners sugar

flour

parchment paper

 

 

Coeur

COEUR A LA CRÈME

Serves 6

DIRECTIONS

  1. Line a mold with cheesecloth, allowing ends to hang over sides.
  2. Beat goat cheese, cream cheese and powdered sugar with electric mixer until light.
  3. Whip cream in separate bowl.  Fold 1/4 of it into cheese mixture to lighten, then fold in remainder.
  4. Pour mixture into mold and smooth top.  Fold ends of cheesecloth over cheese mixture, cover with plastic wrap and place mold on a pie plate to catch whey.  It may be a few drops or a puddle depending on the moisture in the brand of cheese used.  Refrigerate 6 hours or overnight.  Discard whey.
  5. Melt chocolate in microwave or double boiler.  Unwrap cloth from top of chilled cheese and spread chocolate evenly over the surface, being careful not to overlap edge of mold.  Work quickly, as chocolate will harden on cold cheese.  Return to refrigerator.
  6. THE SAUCE:  Dissolve sugar in water in a small saucepan over medium heat, stirring frequently, about 1 minute.  Cool slightly.  Puree sugar syrup and raspberries, juice and brandy in a blender.  Strain through sieve. 
  7. To Unmold and serve Coeur A La Creme - Invert onto large serving plate.  Remove mold and carefully peel away cheesecloth.  Let sit at room temperature about 1/2 hour before serving so the chocolate bottom won’t shatter when you cut slices.   Serve with sauce and garnish with berries.

TIPS & SHORTCUTS

Another alternative to buying the mold - poke holes in an aluminum pie tin.  The presentation will be different, but it won’t change the taste!

Coeur a la Creme can be made ahead and refrigerated until ready to serve.  Leftovers (if there are any!) can be frozen.

    WHAT YOU'LL NEED

    cheesecloth cut into 16” square

    Coeur a la Creme mold or an aluminum pie tin

    4 Tblsp. powdered sugar

    11 oz. log of goat cheese, room temperature

    1 cup heavy cream

    3 oz. package cream cheese, room temperature

    1/2 cup sugar

    2 oz. bittersweet chocolate chips

    Raspberry Sauce

    1/2 cup water

    2 tsp. cherry brandy

    1/8 cup non-sweetened orange juice

    1 1/2 cups fresh or frozen raspberries

    Coeur a la Creme Mold 

     

    Learn To Make The Chocolate Leaves