…Cream! Jamie and Molly aren’t helping my addiction one bit either! These ladies are the two behind the scrumptious collaboration of photographer and food stylist via my favorite blog and daily read, From Me To You.

In preparation for Valentine’s Day, Jamie and Molly shared a charming recipe worth indulging in on the annual holiday dedicated to following your heart. And what pulls at my heart strings more than sweet dairy and fruit syrup? (Ok, well there are a few other things that do…but not many!)

The recipe is amazingly simple (trust me, I tried it and was totally surprised!) and so, I decided to pass it along to you as well. (Find the complete spread HERE).

Coeur a la Creme

Special Equipment: Four 4” Coeur a la Creme molds, cheesecloth

• 1/2 cup farmer’s cheese

• 1/2 cup creme fraiche

• 1/4 cup sugar

• 1 teaspoon fresh lemon juice

• 2/3 cup heavy cream, very cold

Line each heart mold with a piece of cheese cloth so that the cloth hangs over the sides of the mold by about 2 inches. Set aside.

In a mixer fitted with a paddle attachment, mix the farmer’s cheese, creme fraiche, sugar and lemon juice until well blended. Remove the paddle and replace with a whisk attachment. Add the heavy cream and whip until you have the texture of whipped cream (this happens quite quickly- don’t over whip!)

Spoon the cream into the lined molds. Fold the cheesecloth over the top so that the entire surface area is covered with cloth. Place the finished molds on a plate and refrigerate overnight.

Raspberry Sauce

• 4 pints raspberries, rinsed and drained

• 1 cup sugar

• 1/2 lemon, juiced

Place half of the raspberries in a bowl and muddle with a fork. In a medium saucepan, combine the muddled raspberries, whole raspberries, sugar and lemon juice. Place over medium low heat and gently simmer until the raspberries have softened and begun to release their juices, about 5 minutes. Cool completely and set aside or refrigerate until ready for use.

To Assemble:

Place a large spoonful of the chilled raspberry sauce on a plate. Take a heart mold and peel the cheesecloth from the top of the cream. Carefully invert the heart onto the center of the plate and gently peel away the cheesecloth. Repeat with the remaining molds and serve immediately.”

Many thanks to Molly for preparing such a lovely treat and even more appreciation to Jamie for sharing the experience with the rest of us at home!

Bon appetite and Happy Valentine’s Day!

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