Ingredients
- 1 quart strawberries, washed and hulled
- ½ cup sugar
- 1 cup light corn syrup
- 4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added
- ⅛ teaspoon of baking soda have been added
- ½ pound cream cheese at room temperature
- ½ pound cottage cheese
- ⅛ teaspoon salt, or to taste
- 1 cup heavy cream
- pink peppercorns
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Nutritional Information
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Nutritional analysis per serving (6 servings)
559 calories; 29 grams fat; 17 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 1 gram dietary fiber; 68 grams sugars; 7 grams protein; 102 milligrams cholesterol; 427 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Makes six portions
Preparation
- Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
- Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
- Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
- Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.
20 minutes
Dining and Cooking