Part memoir, part recipe book, A Homemade Life takes you on a journey through every phase of Molly's life. Her days in France, her time spent growing up with her dad. And finally, Brandon, her husband she met through her blog!
The story of a Homemade Life ends at their wedding. But Molly's story continues at Orangette and at Delancey, their restaurant. In the meantime, the book leaves you with a recipe at the end of every chapter. They all sounded so delicious I wanted to try them all. Finally, I settled at that French classic : Coeur A La Creme.
Molly's recipe is rich yet simple. First you find a special heart shaped mold. Or you use a tea strainer. Line it with two layers of cheesecloth.
Combine 75 grams cream cheese with 2 tbsp cream and 1/4 cup powdered sugar. Beat with a whisk or an electric mixer until light and fluffy. Separately, melt 30 grams white chocolate, stir until smooth and set aside to cool slightly.
Molly now says to beat 1/3 cup heavy cream to stiff peaks. If you have 25% cream like I did, beat it to light peaks or as high as it will go. Now add white chocolate to cream cheese mixture and beat until its well blended.
Fold the cream in if you have stiff peaks. If not, pour the cream into the mix and beat with your electric mixer for a couple of minutes. Spoon the batter into the mold, cover with cheesecloth, put it on a baking dish and let it chill for at least 8 hours.
You can scrap out whatever remains in the bowl and eat it with a spoon. I was amazed at how good it tasted already.
Molly makes raspberry puree to go with it. I made a strawberry one instead - blended a cup of chopped strawberries with a tbsp of sugar and strained it to get a puree. You can add more sugar if you like but make sure you still have a tart flavor. This needs to chill and wait out too.
Many, many hours later, pour the puree into a deep plate. Carefully unmold the cheesecake (or however you want to describe it) and place it in the center of the plate. Dig into the best dessert of your life.