I can't do this better than Trevor, so I quote him, "...
- 8 oz cream cheese, softened
- 8 oz ..... oh heck. Just Google a recipe as they are all close to the same and Ms. Greenspan's is a bit too fluffy and soft for my taste. I prefer my hearts with a bit more substance and heft."
Interesting concept, this cream heart. I suggest trying a version with a tangy-er cheese like fromage blanc or even a mild goat cheese. As far as the special mold goes, yes, it is cute, but unnecessary. Not wanting to completely abandon the coeur-ness, I fashioned a heart shape out of foil and sandwiched it between the layers of cheesecloth in the bottom of my strainer. Got the job done and I don't have a special piece of equipment sitting in the pantry next to my cookie press.
Our Valentine's Day? A lovely celebration with my sweetheart, my two kids, and our friend, Robert, who probably hasn't celebrated Valentine's Day in a very long time. Glad I had a special dessert to bring.
Recipe for Coeur à la Crème, pp. 425 - 426 from Around My French Table, by Dorie Greenspan