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Coeur à la Crème with Grand Marnier Raspberry Sauce is an elegant dessert to serve for Valentine’s Day.

2020欧洲杯正规平台This classic dessert (French for heart of cream) is basically a no-bake cheesecake without a crust. It is quite easy to prepare, but amazing in its presentation and taste.

While a mold isn’t mandatory for making this amazing dessert, it does transform ordinary ingredients into the perfect Valentine's Day ending to your special meal.

2020欧洲杯正规平台I’m not generally one to purchase a “one use” kitchen item, but I made an exception for the Coeur à la Crème mold. The mold has a perforated bottom that allows the mixture to drain and properly compact.

Rather than purchasing a special mold, you can make your own with an 8-inch plastic heart-shaped container. All you have to do is to poke about 16 holes in the bottom of the container.

2020欧洲杯正规平台The other thing that you need is some cheesecloth to line the mold. If you can’t find cheesecloth, you can use a thin cotton napkin, dish towel or piece of fabric.

Coeur à la Crème with Grand Marnier Raspberry Sauce

Serves 8

 Ingredients

12 ounces cream cheese at room temperature

1 cup (4 ounces) confectioners' sugar

2 1/2 cups heavy cream

2 teaspoons vanilla extract

1/4 teaspoon grated lemon zest

1 pint fresh raspberries for garnish

Grand Marnier Raspberry Sauce

1 cup (1/2 pint) fresh raspberries

1/2 cup (3.5 ounces) granulated sugar

1/4 cup water

1 cup (12 ounces) seedless raspberry jam

1 Tablespoon Grand Marnier

Directions

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 extract, lemon zest and vanilla seeds and bet on high speed until the mixture is very thick, like whipped cream.

Line a heart-shaped mold with dampened cheesecloth so that the ends drape over the sides and place it on a plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate for at least 8 hours, preferably overnight.

To serve, discard the liquid, unmold the cream onto a plate and carefully remove the cheesecloth. Drizzle raspberry sauce around the base and serve with raspberries and extra sauce. Yield: 6 to 8 servings.

Grand Marnier Raspberry Sauce

Place raspberries, sugar and water in a small saucepan. Bring to a boil; lower heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and Grand Marnier into the bowl of a food processor fitted with a steel blade and process until smooth. Strain through wire mesh strainer to remove seeds. Chill. Yield: 2 cups.

Chula's Tips

I used full-fat cream cheese, but you could also use reduced fat cream cheese.

The actual Coeur à la Crème mold has little feet on the bottom to hold it up off the plate so that the liquid can drain out. If you make your own mold place it on a bowl instead of a place so that the liquid can drain out.

May use Chambord or raspberry liqueur in place of the Grand Marnier.

You will probably not need to use all of the raspberry sauce with the Coeur à la Crème. I like to refrigerate the leftovers in a plastic squeeze bottle and use it to drizzle on other desserts such as chocolate mousse.

Chula King is the blogger behind PudgeFactor.com.

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