Preparation:
1. Day before serving, prepare White Chocolate Coeur A la Creme: Line two 1/2-Cup coeur A la Creme molds (see Note) with enough dampened cheesecloth to overhang edges by 2 inches, In md bowl, with electric mixer at medium speed, beat cream cheese, sugar, and 2 T cream 3 minutes. Add white chocolate and beat until smooth.
2. In small bowl, with electric mixer at medium speed, beat remaining cream until soft peaks form. Fold whipped cream into cream-cheese mixture. Fill prepared molds with mixture. Gently tap molds on countertop to remove air bubbles. Fold over edges of cheesecloth to cover filling. Place filled molds in small pan or dish and refrigerate overnight.
3. Meanwhile, prepare Strawberry Sauce: In food processor fitted with chopping blade, process strawberries and sugar until pureed. Refrigerate until ready to serve.
4. Prepare White Chocolate-Dipped Strawberries, if desired.
To serve, place a generous spoonful of strawberry sauce on side of each serving plate. Draw a skewer or wooden pick vertically through center of each dollop to create a heart shape. (Alternately, place puree in small pastry bag fitted with writing tip and pipe puree into a heart shape with "Cupid's" arrow going through, if desired,) Unfold cheesecloth from top of molds and invert each coeur a la creme onto plate beside sauce. Gently remove cheesecloth. Garnish each plate with White Chocolate-Dipped Strawberries, if desired.
White Chocolate-Dipped Strawberries: Line a small tray with waxed paper. In top of double boiler or small heatproof bowl set over simmering water, melt 1/2 C chopped white chocolate. Dip bottom half of 4 strawberries (preferably long-stemmed) one at a time, into melted chocolate. Place dipped strawberries on tray and refrigerate at least 30 minutes or overnigh |
