I first made this recipe back in 1988 when it appeared in Gourmet magazine.
It was from The Bramble Inn & Restaurant in Brewster, Massachusetts on Cape Cod.
Since I only had 4 coeur à la crème molds, I layered the remaining cream cheese and strawberry mixture in a dessert dish which also makes for a pretty presentation.
You may use strawberries or raspberries for the fruit sauce.
8 oz. CREAM CHEESE, softened
1 1/2 c. well chilled HEAVY CREAM
3/4 c. plus 1 Tbsp. sifted CONFECTIONER'S SUGAR
3 oz. WHITE CHOCOLATE, melted in the microwave
10 oz. pkg. FROZEN RASPBERRIES or STRAWBERRIES in light syrup, thawed and drained reserving 1 Tbsp. of syrup
3 Tbsp. GRANULATED SUGAR
1/4 c. SOUR CREAM
1 Tbsp. HEAVY CREAM
Fresh STRAWBERRIES or RASPBERRIES for garnish
Line coeur à la crème molds with double thickness of dampened cheesecloth allowing some cloth to hang over the edges.
In a large bowl with an electric mixer, beat the cream cheese.
Beat in 1/4 c. heavy cream, 3/4 c. confectioner's sugar, melted white chocolate, and beat the mixture until light and fluffy.
In a chilled bowl with the electric mixer, beat the remaining 1 1/4 c. heavy cream until it just holds stiff peaks.
Stir 1/3 of it into the cream cheese mixture, and fold in the remaining whipped cream gently but thoroughly.
Spoon the mixture into the prepared molds, and fold the overhanging cheesecloth over the mixture and press the mixture gently into the molds.
Chill for at least 8 hours or up to 24 hours.
Fold back the cheesecloth from the tops of the desserts and invert each mold onto a dessert plate.
Remove the cheesecloth from the dessert and discard it.
In a food processor, purée the raspberries or strawberries and the granulated sugar and force the purée through a fine sieve into a bowl to remove the seeds.
Stir in the reserved syrup and spoon the sauce around each dessert.
In a small bowl combine the sour cream, the remaining 1 Tbsp. of confectioner's sugar, and the Tbsp. of heavy cream and dot the sauce with the mixture and with a knife draw heart shapes through the dots into the sauce.
Garnish the dessert as desired. (I had fennel fronds left from another dish and thought they would look pretty on the dessert).