Coeur à la Crème avec Raspberries

You Gotta Have Heart

P1040671Coeur à la Crème avec Raspberries

Category: Dessert

In Tracy’s notes, it just says, “OMG!” Yes, I think we liked it.

This is a variation of a variation. The Barefoot Contessa used Anne Pump’s recipe with a few little twists, and Tracy changed up Ina’s recipe a little. This is another dessert that will leave your guests saying, “WOW,” or even “OMG.” As far as the calories, it’s best not to ask.

1 1/4 Cups Powdered Sugar
2 1/2 Cups Heavy Cream
2 Teaspoons Pure Vanilla Paste
Zest Of 1 Lemon
Seeds Scraped from 2 Vanilla Beans
1 Pint Fresh Raspberries

Raspberry Sauce Ingredients
1 Pint Fresh Raspberries
1/2 Cup Sugar
1 Cup Seedless Raspberry Jam
2 Teaspoons Grand Marnier

Recipe Directions:

Place the cream cheese and powdered 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 to the whisk attachment. With mixer on low speed, add the heavy cream, vanilla, lemon zest and Vanilla paste. Beat on high speed until the mixture is very thick.

Line a heart-shaped mold with cheesecloth so the ends drape over the sides, and place it on a plate, making sure that there is space between the bottom of the mold and the plate 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, un-mold the cream onto a plate, and drizzle raspberry sauce around the base. Serve with raspberries and extra sauce.

Raspberry Sauce Recipe Directions:

Place the raspberries, sugar and 1/4 Cup Water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries, the jam and Grand Marnier into the bowl of a food processor and process until smooth.  Chill.


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