I’ve made these little heart shaped Coeur a la Creme desserts before, and this time I think I enjoyed them even more. I changed up the Raspberry Sauce by eliminating the raspberry jam Ina Garten calls for in her recipe. I just wanted to enjoy more of the pure taste of the raspberries without the over sweet taste of the jam.
I made 6 mini hearts and 1 large heart.
I’m told you can make these in colanders if you don’t have the molds, but my favorites are the mini coeur a la creme molds. Just enough for a generous single serving per person and you don’t have to scoop into the larger heart and give each guest a scoop of dessert on a plate. These make such a pretty presentation.
Above: Coeur a la Creme Mold
Cream and cheese mixture wrapped in cheese cloth.
Simply line your mold with cheesecloth, pour in the cream mixture, set on a plate and place in your fridge overnight.
Pour a pool of raspberry sauce on a plate, gently lift out your molded cream and carefully place it in the center.
In the past I’ve poured chocolate over the top and decorated with several fresh raspberries.
This dessert has the texture of mousse. The flavor is reminiscent of cheesecake and vanilla bean ice cream.
A very elegant dessert, yet simple to make!
Coeur a la Creme with Raspberry and Grand Marnier Sauce
Adapted from Ina Garten’s “Barefoot in Paris”
12 ounces cream cheese, at room temperature
1 1/4 cup confectioners’ sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
fresh raspberries–I had to use frozen
Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve OR Coeur a la Creme molds with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base–I like to place the cream into a pool of the sauce. Serve with raspberries and extra sauce.
Raspberry and Grand Marnier (OR Cointreau) Sauce:
10 ounces frozen raspberries, defrosted
1/4 cup sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)– I used Cointreau because that is what I had
Once the raspberries are defrosted, puree them in a blender or food processor. Add the sugar and blend until smooth. At this point, strain raspberries through a sieve/cheese cloth to remove the seeds. Chill for at least 4 hours.