I think this is one of the most beautiful and elegant desserts I know of. It is perfect for Valentine’s Day, if you make it in the heart mold, in the holidays because of its vibrant red color, or simply when friends are coming over for a casual dinner. I first saw this recipe when Ina Garten made it on her show (that woman has skills!). After we visited France 2 years ago, I started making all sorts of french food which surprisingly is pretty simple to make – at least the dishes I attempt to make are. I wanted to come up with a good Coeur a la creme (heart with cream) recipe that included orange flavors and of course a delicious topping of raspberry sauce. Most recipes are made with cream cheese but I decided to also add mascarpone to make it even more flavorful and creamy.
4 oz creme cheese
8 oz mascarpone
1 cup confectioner’s sugar
2 1/4 cup of heavy cream
1/4 sour cream or creme fraiche
2 teaspoons of grated orange zest
1 1/2 teaspoons vanilla extract
1 Cup of fresh strawberries (plus more for serving)
1/2 Cup Sugar
1 Cup of raspberry jam (or strawberry jam)
2 tablespoons of cointreau
Note: This dessert needs to drain overnight in the refrigerator. The cream cheese and mascarpone should be room temperature before using in the recipe.
For this recipe you will need either an actual coeur a la creme dish (that I just added to my Amazon shop) or a sieve lined with cheesecloth will do.
First let’s go ahead and prep our mold – whether the dish or the sieve. Place the dish on top of a plate so that it can drain overnight and collect the liquid. If using a sieve, place it on a bowl that keeps it leveled so that it can drain into the bowl overnight. Line the dish or the sieve with a few sheets of cheese cloth. There will be excess cloth on the outside of the mold and that’s perfect. Later you will fill with the mixture and fold excess cloth over the top.
First we are going to make the actual coeur a la creme. To a mixer, add the mascarpone cheese and the cream cheese and blend on medium-low. Slowly add the confectioner’s sugar and beat for a few minutes until incorporated. Then add the heavy cream, sour cream, orange zest and vanilla and beat until it has soft peaks.
Place the cream mixture into the lined mold (you may have leftover) and press a little on the sides so that it takes the shape of the heart. Now fold the edges of the cheesecloth over the mold and cover the mixture. Allow to rest overnight in the refrigerator.
While the coeur is in the fridge, let’s work on the sauce. The sauce is almost exactly as Ina makes it, except I added cointreu to accentuate the orange flavor inside the creme filling. I also strain my sauce to get rid of the raspberry seeds.
Place the raspberries, sugar and 1/4 cup water inside a pot. Bring to a boil, lower the heat and allow to simmer for a few minutes. The raspberries will quickly soften and create a beautiful sauce. Turn off the heat and add the jam and the cointreau to the sauce. Allow to cool slightly and place inside a food processor and mix until smooth.
I take it a step further and strain the sauce, so that I don’t have any of the raspberry seeds in the sauce. Of course, this part is optional. Place the sauce inside the refrigerator.
The next morning you can un-mold the coeur onto a plate and discard the liquid that drained over the night.
Pour the sauce around the plate and drizzle some on top, along with fresh raspberries.
Isn’t it a beautiful dessert? I hope that you try it soon. Feel free to pin the below image so that you can easily find it when you are ready. It will be perfect for the holidays or you can wait to try it for Valentine’s Day. I wouldn’t/couldn’t wait though.
What is your favorite dessert to make when you have dinner guests?
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