Coeur À La Crème With Raspberry Sauce
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
Heavy Cream1 tsp
Vanilla Extract1 tsp
Lemon Juice (fresh)1 tbsp
Chambord1 tbsp
Granulated SugarDirections:
1
Cut a piece of cheesecloth into four 6-inch squares
2
Dampen and wring out lightly
3
Press one square into each of four perforated heart-shaped ceramic molds and set aside
4
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended
5
Refrigerate
6
In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks
7
With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches
8
Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops
9
Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds
10
Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours
11
Cut a piece of cheesecloth into four 6-inch squares
12
Dampen and wring out lightly
13
Press one square into each of four perforated heart-shaped ceramic molds and set aside
14
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended
15
Refrigerate
16
In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks
17
With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches
18
Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops
19
Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds
20
Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours
21
Meanwhile, make raspberry sauce: In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice
22
Taste the sauce for sweetness and adjust the sugar or lemon juice as needed
23
Strain and refrigerate
24
In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice
25
Taste the sauce for sweetness and adjust the sugar or lemon juice as needed
26
Strain and refrigerate
27
Assemble and serve: Unfold the cheesecloth and drape it over the sides of the molds
28
Invert each mold onto a serving plate
29
While pressing down on the corners of the cheesecloth carefully lift off the mold
30
Smooth the top with the back of a spoon and remove the cheesecloth slowly
31
Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves
32
Unfold the cheesecloth and drape it over the sides of the molds
33
Invert each mold onto a serving plate
34
While pressing down on the corners of the cheesecloth carefully lift off the mold
35
Smooth the top with the back of a spoon and remove the cheesecloth slowly
36
Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves