Lemon Couer A La Crème With Lemon Sauce

Combine turbinado sugar and lemon juice in a saucepan on medium heat and cook until it reaches 220 F on a candy thermometer.

Remove from the heat and allow to cool.

Cut squares of cheesecloth large enough to line the insides of six 6-ounce ramekins with an extra 1 inch to cover.

Soak cheesecloth in ice water for at least 25 minutes.

Combine cream and vanilla bean pulp in a chilled bowl, then whip until cream reaches soft peaks. (Save vanilla bean itself for another use.)

In another bowl, gently stir mascarpone to soften it.

Slowly incorporate fromage blanc, stirring gently to ensure there are no lumps.

Drizzle in lemon syrup and mix well.

Fold in whipped vanilla cream.

Squeeze excess water from cheesecloth squares and fit tightly into ramekins, ensuring all of inside surfaces are covered, with 1 inch excess over the sides.

Spoon coeur à la crème into ramekins until full.

Fold the excess cheesecloth over the top of the filled ramekins and gently push down on the top to ensure the coeur à la crème takes the shape of the ramekins.

Refrigerate for at least 6 hours.

Whisk all ingredients together in stainless steel bowl over a bowl of simmering water or in a double boiler on medium heat.

Cook for about 20 minutes, stirring occasionally, until thick enough to coat the back of a spoon.

Place over a bowl of ice to stop the cooking.

When lemon sauce is cooled, remove from water bath and strain through a fine-mesh sieve.

Place in a covered container and refrigerate until ready to use.

Undo the cheesecloth at the top of each ramekin.

Invert each ramekin onto an individual chilled plate, gently lifting up ramekin and pulling down on the cheesecloth to free the coeur à la crème.

Pour 1 tablespoon of lemon sauce over each one.

Purée yogurt and cottage cheese in a food processor or blender until very smooth.

Add lemon juice and incorporate.

Transfer to an airtight container and refrigerate for at least 24 hours before using.