Coeur à la Crème with Raspberry Coulis

Sunday Dinner

Prosciutto wrapped Shrimp

Spaghetti and Meatballs
Green Salad with Creamy-Parmesan Peppercorn Dressing
Baguette with Roasted Garlic

Coeur à la Crème with Raspberry Coulis

Our Sunday dinner menu before Valentine’s Day needed to have some of our favorite dishes that we love. It also needed to have that special dessert, Coeur à la Crème. Normally, I don’t buy special pots or dishes for just one dish, but this is where I make an exception. The heart-shaped mold is just perfect for this time of year and it creates a real WOW factor when served to family and friends.

One would think that with a fancy name and a special mold that this would be a difficult dessert to prepare, but it couldn’t be more simple. It can also be prepared a couple of days in advance. It is basically a no-bake cheesecake; rich, creamy and decadent. The only changes I made to the original recipe is to reduce the amount of ingredients. The first time I made this it made way too much for the 7-inch porcelain mold that I have. Served with a ruby red raspberry coulis and a few chocolate wafer cookies on the side, it is the perfect ending to our meal.

Coeur à la Crème with Raspberry Coulis

By Nicole Prep: 20 minsRefrigeration Time: 8 hrsTotal: 8 hrs 20 mins Servings: 8 This dreamy and creamy dessert is made to impress!

Equipment

• High-speed blender
• Stand mixer
• Perforated Mold
• Cheesecloth

Ingredients 

For the Raspberry Coulis

• 1 pint of fresh raspberries, or 12 ounces frozen raspberries, thawed
• ½ cup granulated sugar
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons framboise liqueur, optional, but good

For the Crème

• 8 ounces of cream cheese, at room temperature
• ¾ cup confectioners' sugar
• 1 ⅔ cups cold heavy cream
• 1 ¼ teaspoons vanilla extract
• ⅛ teaspoon freshly grated lemon zest
• 1 vanilla bean, split and seeds scraped

Instructions 

For the Raspberry Coulis

1. In a blender, purée the raspberries with the sugar, lemon juice, and framboise. Set a fine-mesh sieve over a bowl and strain the raspberry mixture, pressing firmly with a rubber spatula. Serve chilled or at room temperature. Stored in the refrigerator, the sauce can be made up to 3 days in advance.

For the Creme

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on high until smooth and creamy, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl and change the paddle for the whisk attachment. With the mixer on low, add the heavy cream, vanilla, lemon zest, and vanilla seeds. Turn the mixer to high and whip until the mixture is very thick, like whipped cream.
2. Line a large heart-shaped mold with cheesecloth so the ends drape over the sides and place it in a bowl, so that the bottom of the mold does not touch the bottom of the bowl. This will allow the liquid to drain. Pour the cream mixture into the cheesecloth, smooth the top, then fold the cloth ends over the top, and refrigerate overnight.
3. To serve, discard the liquid in the bowl and un mold the cream onto a large serving plate. Serve with raspberry sauce and fresh berries. Enjoy!

Notes

If you don’t have a 7-inch heart-shaped mold, you can still make this in any dish with perforations like a colander or sieve.

Nutrition

Calories: 336kcal, Carbohydrates: 36g, Protein: 7g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 214mg, Potassium: 219mg, Fiber: 4g, Sugar: 30g, Vitamin A: 764IU, Vitamin C: 16mg, Calcium: 147mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.