Ingredients
For the Cream Layer
300 g cream cheese100 ml heavy cream (35%)50 g granulated sugar30 g powdered sugar1 tsp liquid vanilla or 1 vanilla pod1 tbsp lemon juiceZest from ½ lemonCrushed biscuits or crumbled melomakarona
For the Strawberry Coulis
250 g fresh or frozen strawberries50 g sugar (half granulated, half powdered)A few drops of lemon juice
Preparation
For the Cream Layer:
In a bowl, combine the cream cheese, cold heavy cream, sugars, vanilla, lemon juice, and lemon zest.Beat with a hand mixer on low speed for 1 minute, then increase the speed and beat for an additional minute until the mixture thickens and stabilizes.Transfer the cream mixture to a piping bag with a thick nozzle and refrigerate until ready to serve.
For the Strawberry Coulis:
Slice the strawberries in half and place them in a small saucepan.Add the sugar and lemon juice, stirring to dissolve the sugar.Simmer over low heat. Once it comes to a boil, cook for an additional 5 minutes, stirring occasionally.Remove from heat and puree with an immersion blender.Optional: Strain the coulis through a fine sieve.Store in the refrigerator for 2–3 days.Place crushed biscuits or crumbled melomakarona in a shallow bowl.Drizzle with strawberry coulis.Using the piping bag, create rosettes of cream on top.Drizzle with more coulis and garnish with fresh strawberries or candy decorations.
Enjoy!
Source: Argiro Barbarigou