Coeur à la Crème with Roasted Strawberry Sauce
['2 ounces cream cheese, room temperature', '2 ounces fresh goat cheese, room temperature', '1 teaspoon vanilla paste or vanilla extract', '1/4 teaspoon finely grated lemon zest', 'Pinch of kosher salt', '1/3 cup heavy cream', '2 tablespoons powdered sugar', '1/2 pound strawberries (about 2 cups), hulled, quartered', '2 tablespoons brandy', '2 tablespoons sugar', '1 teaspoon vanilla paste or vanilla extract', '1/4 teaspoon freshly ground black pepper', 'Pinch of kosher salt', '1 teaspoon fresh lemon juice', 'Finely grated lemon zest (for serving)', '2 (4") coeur à la crème molds; cheesecloth']
Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.
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