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Coeur de la Créam

Valentines Day ‘Heart of Cream’ Coeur de la Crème

3 ounces good quality white chocolate, finely chopped or grated
8 ounces cream cheese (not low fat), room temperature
1 1/4 c. heavy cream
3/4 c. powdered sugar, sifted
Puree 10 ounces frozen or fresh raspberries
Zest of one lime, saving a lime twist curl for the plating 
3 T. sugar

Cut two sheets of cheesecloth big enough to fully line your heart-shaped mold, plus a little overhang on all sides. Dampen the cheesecloth with water, wring it out, and put them together to make a double layer. Press it into the sides and bottom of the mold, leaving some hanging over the sides.

Microwave the white chocolate in a microwavable bowl in 15-second intervals on high. Stir between intervals, and heat only until smooth and just melted.

Mix the cream cheese, 1/4 c. cream, and the sugar in a mixer on medium speed until fluffy. Scrape the sides of the bowl as needed. Then add the white chocolate and beat for 2 minutes, until very smooth.

In another bowl, beat the remaining 1 c. cream to stiff peaks and fold into the cream cheese mixture. Spoon into the heart-shaped mold, smooth the top with a rubber spatula, then fold the overhanging cheesecloth over it to cover the top. Place the mold unto a rimmed sheet pan or plate and chill for 4-6 hours

To make the puree, blend the thawed berries, their juice, the zest, and the sugar in a blender or food processor until smooth. Push the puree through a sieve to remove the seeds into a small bowl. Cover and chill for up to 4 hours.

Carefully peel the cheesecloth off the top of the coeur de la crème and invert it onto a plate. Peel off the rest of the cheesecloth. Smear a white dessert plate with the red raspberry sauce, place the coeur on top & add a little twist of lime for color.


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