Christmas Coeur A La Creme
|Whipping cream||1 Cup (16 tbs)|
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened|
|Powdered sugar||3 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs), whipped|
|Cranberry sauce||1 Cup (16 tbs)|
|Apple wedges||3 (Green)|
Combine 1 cup whipping cream and buttermilk in a small mixing bowl, stir well.
Cover and let stand at room temperature 20 to 24 hours or until thickened (about the consistency of sour cream).
If necessary, chill mixture overnight before completing recipe. (If chilled, let mixture return almost to room temperature before proceeding.)
Combine cottage cheese, cream cheese, and powdered sugar in a mixing bowl, beat at medium speed of an electric mixer until smooth.
Gradually add thickened cream mixture, beating until smooth.
Fold in whipped cream.
Line a 4-cup mold with cheesecloth, letting cloth hang over edges.
Spoon cheese mixture into prepared pan.
Fold cheesecloth over top, cover and chill mold overnight.
To serve, unfold cheesecloth, and un-mold cheese mold onto serving plate that has a rim around edges to hold sauce.
Remove cheesecloth, and spoon Cranberry Sauce around base of mold.
Drizzle small amount of Cranberry Sauce on top of cheese mold.
Garnish mold with fresh cranberries, if desired, and serve with green apple wedges.