|
| |
| For a sweeter version, use sweetened vanilla yogurt. You'll need eight four-inch coeur à la crème |
| molds to form the desserts. |
| 7 seven-by-thirteen-inch sheets phyllo dough (available in the frozen-food section of your |
| 3 tablespoons unsalted butter, melted |
| 6 tablespoons confectioners' sugar, sifted |
| 8 ounces cream cheese, room temperature |
| 12 edible sweetheart rose petals (optional) |
| 1. Preheat oven to 375°; line a baking sheet with parchment paper. Place one sheet of phyllo |
| dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a |
| pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners’ sugar in a |
| fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted |
| butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough. |
| 2. Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until |
| the butter solidifies, about 10 minutes. |
| 3. Using a coeur à la crème mold as a guide, cut out four hearts from the layered phyllo dough |
| with a paring knife; remove excess dough from the baking sheet, and discard. |
| 4. Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. |
| Store in an airtight container. |
| 5. Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur à la |
| crème molds, and set aside. |
| 6. Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the |
| blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until |
| smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among |
| molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on |
| an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight. |
| 7. If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the |
| remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer purée to a fine sieve |
| set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk |
| remaining teaspoon sugar into juice. |
| 8. When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, |
| and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the |
| assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated