Coeur à la crème with raspberry coulis

Coeur à la crème with raspberry coulis



1 8-oz package cream cheese, at room temperature

¾ cup confectioner’s sugar

Pinch of salt

1 teaspoon pure vanilla extract

2 teaspoons cherry or raspberry kirsch

1 Tablespoon grated lemon zest

1 ½ cup heavy cream

1 bag frozen raspberries

Sugar, as needed


Cooking instructions:

1.       Line a 3-cup porcelain, heart-shaped mold with holes (to allow for draining) with a double layer of dampened cheese cloth.  Allow the excess to hang over the sides making sure you have enough to eventually enclose the heart. Place on a plate.

2.       Put the cream cheese in a standing mixer with a paddle attachment (or use a hand mixer) and beat for two minutes at high speed until smooth and velvety.  If necessary, scrape down the sides.

3.       Add the confectioner’s sugar a little at a time, then the salt continuing to beat.

4.       Add vanilla extract, kirsch and lemon zest and continue to beat. 

5.       Once fully integrated, remove the mixture to another bowl and replace the paddle with the whisk attachment. (No need to wash the bowl if you have thoroughly removed the mixture!)

6.       Add the heavy cream and whip until it forms peaks.

7.       Using a spatula, add in one quarter of the whipped cream into the other mixture and fold in carefully.  Then, add the balance and integrate gently.

8.       Pour the cream mixture into the mold lined with the cheesecloth, then fold the ends over the top.

9.       Put in the refrigerator for at least 12 hours of preferably overnight.

10.   To serve, discard any liquid.  Invert Coeur à la crème onto a serving platter and carefully remove cheesecloth. Serve with raspberry coulis. 


 Raspberry Coulis

1.       Defrost a 12-ounce package of frozen raspberries and put in blender to puree. 

2.       Add a splash of cherry kirsch and additional sugar, if desired.

3.       Strain out all of the seeds.  This is a laborious process,  and totally optional, but it is worth it as it makes a smooth, velvety sauce.

Serves: 8

Wine suggestions:  None!  This dish is so rich and delicious, you want to concentrate on these calories alone.