Barefoot Bloggers: Coeur a la Creme

by Melissa on July 31, 2008

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.

Like this post? Share with your friends!

{ 8 comments… read them below or add one }

joelen July 31, 2008 at 8:25 pm

Great job Melissa! I love that this blogging event has allowed you to try new recipes and adapt them so you can use what you have on hand! :)


Amy (Sing for your supper) July 31, 2008 at 8:34 pm

Beautiful! I had never heard of this either, until all you lovely BBers started posting it! It really looks wonderful!!


Cate August 1, 2008 at 12:59 am

This looks great! I love the modifications you made.


Food.Baby August 1, 2008 at 1:11 am

I’ve seen this made on cooking shows on tv and it always looks divine. Well done!


Debinhawaii August 1, 2008 at 4:00 am

Great job! I would have never tried it either but I am glad I did. I used the strainer too. I really like the sounds of the strawberry sauce–bet it was good with it.


brenda August 1, 2008 at 10:37 am

Wow! It looks great! I wish mine had been that pretty. But, its the party your mouth that counts.


Shandy August 3, 2008 at 9:57 pm

Oh your Coeur a la Creme Looks beautiful! Great idea using strawberries. I would never have tried this if this was not a cooking event as a group. My hubby doesn’t even like raspberries and LOVED this. What I really liked is that the recipe is easy and great for using when entertaining! Barefoot Contessa did it again. . .Yay!


Rebecca August 6, 2008 at 11:44 pm

The strawberry sauce sounds delish. Thanks for including the recipe!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: