Coeur A La Creme With Raspberry And Grand Marnier Sauce Recipes

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COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE



Coeur a La Creme With Raspberry and Grand Marnier Sauce image

A rich and creamy dessert with a raspberry suace. It's somewhere between a cheesecake and whipped cream. This unique recipe that all my frinds went mad over come from The Barefoot Contessa.

Provided by jen c.

Categories     Dessert

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 11

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
1 vanilla bean, seeds scraped from
1 pint fresh raspberry
1/2 pint fresh raspberry
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended ( Grand Marnier)

Steps:

  • 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 for 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 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 Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
  • You can find a coure de creme mold that is made for this dish at french specialty stores or online.

Nutrition Facts : Calories 1342, Fat 85.5, SaturatedFat 53, Cholesterol 297.3, Sodium 335.6, Carbohydrate 138.1, Fiber 8.5, Sugar 106.3, Protein 11.2

COEUR à LA CRèME WITH RASPBERRY SAUCE



Coeur à la Crème with Raspberry Sauce image

Provided by Patrick O'Connell

Categories     Milk/Cream     Citrus     Dessert     No-Cook     Valentine's Day     Raspberry     Chambord     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
Garnishes
fresh raspberries
mint leaves

Steps:

  • Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
  • In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
  • In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
  • Meanwhile, make raspberry sauce:
  • In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
  • Assemble and serve:
  • Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
  • Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.

COEUR A LA CREME



Coeur a la Creme image

This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with raspberry coulis and garnish with fresh raspberries. This coeur a la creme is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.

Provided by Food Network

Categories     dessert

Time P1DT20m

Yield Serves 6

Number Of Ingredients 7

1 cup heavy cream
2/3 cup sugar
2 egg whites
1 cup (8 ounces) plain organic or low-fat natural yogurt (without any added thickeners such as carrageenan or pectin)
1 teaspoon pure vanilla extract
Raspberry coulis
Fresh raspberries for garnish

Steps:

  • Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
  • In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
  • Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
  • Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
  • Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

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