Coeur à la Crème

Source: Terra Restaurant, Naples, FL

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	1 lb., 8 oz. SYSCO Imperial cream cheese, softened

•	9 oz. white chocolate, melted

•	11 oz. SYSCO Classic confectioners' sugar

•	4 1/2 cups SYSCO Imperial heavy cream

Preparation

1.	Mix cream cheese, melted white chocolate and confectioners' sugar in food processor until smooth.

2.	Whip cream to stiff peaks. Fold cheese mixture into cream thoroughly.

3.	Line 24, 3-inch diameter heart-shaped dessert molds with dampened cheesecloth. Fill each mold full and level with 3 oz. cream mixture; fold cheesecloth over tops to cover. Refrigerate molds at least 4 hours or overnight to set cream.

4.	Remove chilled creams from molds by lifting cheesecloth out; gently unwrap and invert molded creams onto serving plates. Serving Suggestion: Serve with strawberry or raspberry coulis. Garnish with fresh berries.