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Coeur à la Crème with Raspberry Sauce

Serves 8-10, prep time: 30 m, total time: overnight

Required Equipment:​

  • Electric mixer

  • Large or small heart shaped Coeur à la Crème molds; or a medium sized metal sieve; you can order the dishes on my Amazon page at amazon.com/shop/eurotrot

  • Cheesecloth

You can find and order the Coeur à la Crème molds and cheese cloth on my Amazon page by clicking the Amazon icon.

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Ingredients for the Coeur à la Crème:

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  • 12 ounces cream cheese (at room temperature)

  • 1-1/4 cups powdered sugar

  • 2-1/2 cups heavy cream

  • 2 teaspoons pure vanilla extract

  • 1 vanilla bean (scraped seeds only)

  • Raspberry Sauce (visit markfelice.com for the recipe)

  • Fresh raspberries

  • Fresh Mint

Ingredients for the Raspberry Sauce:

 

  • 24 oz fresh raspberries, rinsed

  • 1/2 cup water

  • 1 cup granulated sugar

  • 1 tablespoon cornstarch

  • 2 tablespoons Framboise liquor

For the Raspberry Sauce, heat the raspberries in a medium sauce pan, with the water and sugar on medium high heat.  Using a potato masher, mash the raspberries into the consistency of a purée.  Add the cornstarch and using a whisk, whisk to incorporate ensuring their are no lumps.  Heat on the burner for 3-4 minutes, whisking regularly.  Pour the raspberry sauce through a metal sieve and into a heat proof bowl.  Using a rubber spatula, push the raspberry sauce against the sieve so that the seeds remain in the sieve and only the pure sauce is left in the bowl.  Add the Framboise to the raspberry sauce and when cool, refrigerate until use or freeze up to 6 months.

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For the Coeur à la Crème, line individual heart-shaped molds (or a medium sized metal sieve) with cheesecloth, allowing plenty of excess cloth to drape over the sides as once the hearts are filled with the dessert, you’ll be folding the excess cloth over the top of each mold. Arrange the molds on a rimmed baking tray as liquid will drain from the dessert overnight.

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To make the dessert, place the room temperature cream cheese and powdered sugar in the bowl of an electric mixer.  Using a paddle attachment, mix on high speed for 2 minutes until the mixture is smooth. Scape down the sides of the bowl and switch to a whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, and vanilla seeds.  Once incorporated, increase the mixer speed to high and beat until the consistency of the mixture is like a thick whipped cream.

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Using a frosting spatula or leveler, fill the heart shape molds with the mixture and level off the top.  Fold over the excess cheesecloth and put back on the baking tray.  Place overnight in the refrigerator. To serve, carefully unfold the excess cloth from the top of each mold and then invert the molds onto individual plates, carefully tapping or shaking, if necessary, the dessert from the mold.  Slowly peel away and discard the cheesecloth. Ladle a dollop of the raspberry sauce around the mold. 

 

Garnish with 3 raspberries arranged in a triangle in the top/center of each dessert and place a mint leaf sticking out of the center of the raspberry cluster. Serve at once.

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