Coeur a la Creme Recipe

Coeur a la Creme Recipe

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Coeur a la Creme Recipe – This dessert will melt in your mouth, and melt the heart of anyone who tastes it!

This recipe courtesy of Barefoot in Paris: Easy French Food You Can Make at Home. This is an Ina Garten recipe, which she says was “inspired by my friend Anna Pump in her The Loaves and Fishes Cookbook.” The original calls for raspberry cream, and we’ve included those directions, but we made it with strawberries. Take your choice!

This recipe can be prepared well in advance and refrigerated. Try it served with chocolate wafer cookies!


  • 12 ounces cream cheese, at room temperature
  • 1 1/4 cups confectioners' sugar
  • 2 1/2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon grated lemon zest
  • Seeds scraped from 1 vanilla bean
  • Raspberry Sauce (recipe follow)
  • 1 pint fresh raspberries (or strawberries)
  • FOR SAUCE: 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 tablespoon framboise liqueur


  • 1 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.
  • 2 Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment.
  • 3 With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.
  • 4 Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain.
  • 5 Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
  • 6 To serve, discard the liquid, unmold the cream onto a plate, and drizzle raspberry sauce around the base. Serve with raspberries and extra sauce.
  • 7 TO MAKE THE SAUCE: Place the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill and serve as directed.


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