Coeurs A La Creme 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

Provided by Ina Garten

Categories     dessert

Time 8h24m

Yield 6 to 8 servings

Number Of Ingredients 12

12 ounces cream cheese, at room temperature
1 1/4 cup 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 and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries
1 half-pint fresh raspberries
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.
  • Place 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 orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

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.

COEUR A LA CREME



Coeur a la Creme image

Provided by Food Network

Categories     dessert

Time 8h20m

Yield 4 servings

Number Of Ingredients 6

1 cup/250 ml mascarpone or whipped cream cheese, at room temperature
1/2 cup/125 ml heavy cream
3 tablespoons sugar
Zest of 1 lemon, optional
2 egg whites
Fresh berries, for serving

Steps:

  • Rub the cheese through a sieve to make smooth. Whip the heavy cream to stiff peaks with the sugar and fold into the cheese. Add lemon zest if using. Beat the egg whites to stiff peaks and fold them in to the mixture as well. Turn the mixture into cheesecloth-lined heart molds (these are porcelain with perforated bottoms, available in specialty kitchenware shops.) Set on a rack set in a casserole dish or on a baking pan, cover and refrigerate overnight to drain.
  • Just before serving, unmold. Serve with more sweetened heavy cream poured over, and berries.
  • Cook's Note: If you do not have a coeur a la creme mold, simply line a fine mesh sieve with cheesecloth and set over a bowl. It may not be heart-shaped but it will taste just as delicious.
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

COEUR à LA CRèME



Coeur à la Crème image

Provided by Orlando Murrin

Categories     Cheese     Dairy     Dessert     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

3/4 cup mascarpone
1/2 cup cream cheese (such as Philadelphia)
1/2 cup superfine sugar
1 1/3 cups crème fraîche
1/3 cup plus 1 tbsp plain yogurt
soft fruits and confectioners' sugar, optioinal, to serve
You will need 6 small china perforated heart-shaped_coeur à la crème_dishes, or one large heart-shaped dish, and enough muslin or cheesecloth to doubleline them

Steps:

  • I am amused when guests comment how light the cream is-this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
  • The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
  • Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds-it will gently sink as it drains-and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.

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 WITH APRICOT SAUCE



Coeur a La Creme With Apricot Sauce image

You will need 1 large or 8 small coeur a la creme molds for this recipe. You can makeshift by gathering the La Creme in a cheesecloth and sticking a skewer thru the knot and hang it from a large measuring cup to get balls of La Creme. The presentation may not be as elegant, but the taste is still sure to please. Time does not inlude overnight refrigeration. Angelica is an aromatic and graceful herb. It is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties.

Provided by 2Bleu

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

8 ounces neufchatel cheese, softened or 8 ounces cream cheese
8 ounces reduced-fat ricotta cheese
1/4 teaspoon salt
2 tablespoons confectioners' sugar
1 teaspoon lemon peel, grated
1 1/2 teaspoons vanilla
1 cup heavy cream, beaten to soft peaks
1 lb dried apricot, diced
1/2 cup cherries, finely diced (glaceed)
1/2 cup angelica, finely diced or 1/2 cup citron
1 vanilla bean, split
2/3 cup sugar
1/4 cup Galliano
1/4 cup lemon juice

Steps:

  • LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
  • Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
  • Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
  • APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
  • Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
  • Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
  • Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
  • TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.

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