Coeur a la Crème with Raspberry Sauce

Recipe: Coeur a la Crème with Raspberry Sauce


For the Raspberry Sauce

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam
  • 1 tsp raspberry extract

For the Coeur a la Crème

  • 12 oz cream cheese, at room temperature
  • 1 1/4 cup confectioners’ sugar
  • 2 1/2 cups cold heavy cream
  • 2 tsp pure vanilla extract
  • 1/4 tsp grated lemon zest
  • Seeds from 1 vanilla bean
  • 1 half-pint fresh raspberries


First prepare the raspberry sauce. In a small sauce pan add the half-pint of raspberries, the ½ cup of sugar and ¼ cup of water and bring to a boil, lower the heat to a simmer and simmer for 3 minutes then place into the bowl of a food processor fitted with a steel blade. Add the jam to the bowl along with the raspberry extract and process until the mixture is smooth. Transfer the sauce to a covered container and refrigerate overnight.

Now prepare the Coeur a la Crème: In the bowl of an electric mixer add the room temperature cream cheese and the confectioner’s sugar. Using the paddle attachment beat the cream cheese and sugar for 2 minutes on high speed and the scrape down the sides of the mixer with a rubber spatula. Now replace the paddle attachment to the whisk attachment and on low speed slowly add the cold heavy cream, pure vanilla extract, lemon zest and the seeds from 1 vanilla bean and gradually increase the speed to high and whip until the mixture is thick and the consistency of whipped cream. Line a Coeur a la crème mold with cheesecloth allowing excess to hang over the edge. Place the cheesecloth lined mold on sheet pan to collect the liquid that drains. Pour the crème mixture into the cheesecloth lined mold and fold the excess cheesecloth over the top and refrigerate overnight. Discard the liquid that drains and unmold the Coeur a la crème from the mold by inverting onto a plate and discard the cheesecloth.

To serve, spoon about ½ cup to ¾ of a cup of the raspberry sauce around the edge of Coeur a la crème and drizzle a little more over the top. Reserve the remaining sauce for serving. Drizzle around the top and sides the remaining fresh raspberries and serve cold

Culinary tradition: French

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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