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Rinse cheesecloth under water; squeeze until just damp
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Line each of four 3- to 4-inch Coeurs à la Crème molds with 1 square of cheesecloth (I used double thickness)
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Scale room temperature cream cheese, homemade crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt into the TM bowl; insert butterfly
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Set time to 2 minutes and speed at 3-4 to whip mixture well; scrape all ingredients out of the TM bowl and into a fine tami or sieve
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Press cheese through fine strainer; divide among molds; fold cheesecloth over
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Place molds in shallow baking dish; cover with plastic wrap; chill at least 4 hours and up to 1 day
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Unmold onto serving plate and garnish with sauce