Coeur a la Creme with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce

I bought a small coeur a la creme mold a couple years ago…and I don’t know what took me SO long to make this incredible dessert. Perfect for Valentine’s Day as the ceramic dish with drainage holes in the bottom is in the shape of a heart. Mine has just a 2 cup capacity which was perfect for the 3 of us…practically a week’s worth of decadence! Both Katie and Bill were nodding their heads in approval as I rattled off the ingredients: cream cheese, cream, vanilla, raspberry sauce…the result is totally ethereal…close your eyes, take a bite and you’ll be in heaven. Don’t you love the delicate crosshatching on the surface? This sensational  dessert involves a full day spent in the specialized  mold, wrapped in cheesecloth, over a dish to catch any liquid drainage. Mine didn’t produce much more than a few drops…the amount will vary depending on the water content of your ingredients.

Ingredients

  • 6 ounces cream cheese, at room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • 1¼ cups whipping cream
  • 1 teaspoons vanilla
  • ⅛ teaspoon grated lemon zest
  • Seeds scraped from ½ vanilla bean
  • For Sauce:
  • ½ cup fresh raspberries
  • ¼ cup sugar
  • ½ cup seedless raspberry jam (I used Bonne Maman and strained the seeds)
  • 1 tablespoon Grand Marnier or other orange liqueur
  • Fresh raspberries to garnish
Read the whole recipe on That Skinny Chick Can Bake