Coeur a la Creme
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Posted by Michael Vyskocil Feb 3, 2007 |
There are certain desserts that look impressive to make but are really simple to prepare. Coeur a la creme is one of them. Literally translated from French it means "heart of cream" and this heart-shaped dessert makes a perfect finishing touch to a romantic Valentine's Day dinner.
COEUR A LA CREME
Serves 6
4 tablespoons raspberry puree (from about 1/2 pint fresh berries, or 1 cup frozen berries, thawed)
8 ounces cream cheese
2/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
8 ounces heavy cream
Raspberry Sauce, recipe follows
Fresh raspberries and mint for garnish
1. Cut six rinsed 8-inch-by-8-inch squares of cheesecloth, three to four layers thick, for each small mold, or one 16-inch-by-16-inch square for a large mold. Line the molds with the dampened cheesecloth.
2. Make the raspberry puree by pressing the berries through a fine sieve, discarding the seeds. Combine the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; blend until smooth. Scrape down the sides of the bowl. Add the vanilla, and combine; add the raspberry puree, and mix well.
3. In a large mixing bowl, whip the heavy cream with a whisk until stiff peaks form. Fold the stiff cream into the raspberry mixture.
4. Fill the molds with the mixture, and smooth the top surface. Neatly fold the edges of the cheesecloth over the mixture, and place the molds on plates to catch the draining whey. Chill the molds for 24 hours before serving.
5. To serve, unwrap the cheesecloth, center a serving plate on top of the mold, and filp the plate and mold right-side up. Remove the mold; carefully pull away the cheesecloth. Pour on the Raspberry Sauce, and garnish with berries and mint.
Raspberry Sauce
Makes 1 1/2 Cups
12 ounces raspberries, fresh or frozen
3/4 cup sugar
In a small saucepan over medium heat, boil the raspberries and sugar for about 10 minutes, or until the mixture thickens. Strain the mixture through a sieve; add water, a tablespoon at a time, until the mixture resembles a sauce. Refrigerate until ready to use.
Sources: Ceramic coeur a la creme mold, available in 1/2-cup mold and 4-cup mold sizes, from Lamalle Kitchenware, 36 West 25th Street, New York, NY 10010; 212-242-0750 or 800-660-0750.