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pashka this Is A Rich Version Of Coeur à La Crème. It Goes Well At The End Of A Light Meal With Good Fruit. 32 Ounces Cream Cheese, Softened
1 Cup Butter, Softened
3 Egg Yolks
2 Cups Confectioners' Sugar
2 Teaspoons Vanilla Extract
3/4 Cup Citron, Chopped Or
Peeled And Chopped Rind Of 1 Lemon
3/4 Cup Slivered Almonds cream Together Cream Cheese And Butter. Add Egg Yolks, Confectioners' Sugar And Vanilla Extract; Mix Well. Blend In Citron Or Lemon Rind And Almonds. Dampen A Piece Of Cheesecloth And Line A New 7 X 5-inch Clay Flowerpot Or Any Mold With A Hole In The Bottom. Set Mold On A Pie Plate. Pour In Mixture And Chill For Several Hours. Some Liquid Will Drain From The Bottom As It Chills. to Serve, Unmold Onto A Serving Plate And Remove Cheesecloth Carefully. Garnish With Strawberries Or Slices Of Fresh Fruit. |
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