Coeur a la Creme

¾

pound cream cheese, softened

8 ounces sour cream

3 tablespoons confectioners' sugar, or to taste

½

teaspoon vanilla extract

½

teaspoon fresh lemon juice

Pinch of salt

Fruit sauce

1 cup plus 2 tablespoons clear fruit juice such as apple or white grape, divided

1 pinch cream of tartar

¼

cup sugar if juice is unsweetened

1 tablespoon lemon juice

2 teaspoons cornstarch

1-2 cups berries, fresh or frozen, plus more for garnish

In a large bowl with an electric mixer, beat together cream cheese, sour cream, confectioners' sugar, vanilla, juice and a pinch of salt until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.

Line a coeur a la creme mold (heart shaped, perforated) or a 6- to 8-inch colander or sieve with single layer of dampened cheesecloth. Scoop cream cheese mixture into container, smoothing top. Fold overhanging cheesecloth over top, pressing it lightly. Put mold in a shallow pan (to catch drips) and refrigerate at least 4 hours.

For the sauce: Combine 1 cup juice, cream of tartar, sugar and lemon juice in a saucepan and bring to boil. Mix cornstarch with remaining cold fruit juice; add to boiling juice. Cook until clear and slightly thickened. Add berries and chill.

To serve: Unmold chilled mixture carefully onto serving dish and peel off cheesecloth. Let stand at room temperature 20 minutes before serving with sauce on the side. Garnish with fresh berries if desired.

Serves six.

Cook's note: If you use fresh fruit, add a little sugar and let sit a few hours to draw out the juices; add with liquid.