Coeur A La Creme With Raspberries
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
110 g
Cream Cheese (softened)1 cup
Sour Cream1 tsp
Vanilla1 tsp
Lemon Juice (fresh)1 pinch
Salt1 tsp
Granulated SugarDirections:
1
To make coeurs: Beat together cream cheese, sour cream, confectioners' sugar, vanilla, lemon juice, and a pinch of salt with a hand-held beater electric mixer until smooth
2
Force mixture through a fine sieve into a bowl to remove any fine lumps
3
Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops
4
Fold overhanging cheesecloth over tops, pressing it lightly
5
Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours
6
To make topping: Mash half of the raspberries with granulated sugar
7
Stir in remaining whole berries and lemon juice, then macerate, stirring occasionally, 20 minutes
8
Unmold coeurs and carefully peel off cheesecloth
9
Let coeurs stand at room temperature 20 minutes before serving
10
Spoon topping over coeurs
11
Cooks' note: Coeurs may be chilled in molds up to 2 days, covered