What? We already did our two Barefoot Bloggers post’s for July, what is this Coeur a la Creme, stuff? It’s creamy, silky, vanilla-lemony, with fruit sauce bliss is what it is. This recipe was a bonus recipe for the month of July, chosen by Becke over at Columbus Foodie. Once again, I have to say that I would have never made this recipe if it was not for joining this group. Even with my commitment to the Barefoot Bloggers, I still wasn’t planning on making this bonus recipe. I had never even heard of Coeur a la Creme before. I quickly scanned the recipe when it was announced, something about cream, straining and rumors of needing a special dish. I think I’ll pass. Then I started seeing the other Barefoot Bloggers rave about this recipe, and they even made it without the special dish! I went back and looked at the recipe again, and realized it really wasn’t hard at all and I could make with equipment I already had in my kitchen. So thank you Barefoot Bloggers for introducing me to this truly decadent dessert. This recipe comes from Barefoot in Paris.
The raspberry selection in my grocery store was not all that great, so I decided to make a strawberry sauce instead. The recipe comes from The Sweet Melissa Baking Book, by Melissa Murphy.
Coeur a la Creme
- 12 oz cream cheese, at room temperature ( I used low fat)
- 1-1/4 c confectioners’ sugar
- 2-1/2 c cold heavy cream
- 2 tsp pure vanilla extract ( I used Vanilla Bean Paste)
- 1/4 tsp grated lemon zest
- Seeds scraped from 1 vanilla bean ( I did not use, since I used the vanilla bean paste)
- Raspberry & Grand Marnier Sauce (recipe here, strawberry sauce below)
- 2 half-pints fresh raspberries
Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater to the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream cheese mixture into the cheesecloth, fold the ends over the top and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate and drizzle the Raspberry & Grand Marnier (Strawberry) Sauce around the base. Serve with raspberries and extra sauce.
Fresh Strawberry Sauce
- 1 dry pint fresh strawberries, rinsed and hulled
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons cold water
In a food processor or blender, puree the berries, sugar, lemon juice, and water until smooth.
Strain the mixer into a clean bowl and discard the seeds. Stir in additional sugar, if needed.
Cover and refrigerate until ready to serve.