Coeur a la Creme -- Barefoot Bloggers

This is Barefoot Blogger's July bonus recipe, chosen by Becke of Columbus Foodie. I know, I know, I say this all the time, but I was really excited to try this recipe! This recipe got me more excited than most, because first of all I had never even heard of Coeur a la Creme (heart of cream) and I love trying new things, and secondly, I got to by a new kitchen 'toy' for this recipe, a traditional 'coeur a la creme' mold! I actually got two molds, a large one and a small one, for a quite a steal on amazon.com.

Ina Garten's Coeur a la Creme with Raspberry and Grand Marnier Sauce

• 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 (I left out because all I had was dried and I thought it would through off the texture)
• Seeds scraped from 1 vanilla bean (I also left this out because I couldn't find any in time :( )
• Raspberry and Grand Marnier Sauce, recipe follows
• 2 half-pints fresh raspberries

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.

Raspberry and Grand Marnier Sauce:

• 1 half-pint fresh raspberries
• 1/2 cup sugar
• 1 cup seedless raspberry jam
• 2 tablespoons orange-flavored liqueur --recommended: Grand Marnier -- (I skipped this, I was going to buy some especially for the recipe but we aren't big drinkers and the smallest bottle I could find was $40 and didn't want to spend that on something we would probably not use...)

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.

Ina's recipe was super easy and took minutes to whip together. This was probably one of the simplest things I've ever made! Better yet, it was beautiful and delicious, what a winning recipe, thanks so much for introducing me to Coeur a la Creme Ina and Becke :)

coeur a la YUM!

My family enjoyed this with raspberry sauce for dessert, rarely do we find a dessert that we all will eat more than one bite of, my husband was wary though, since it contains cream cheese and he hates cream cheese, he only could handle a couple of tastes; said it was too sweet and you could taste the cream cheese, which I totally disagree with but oh-well. He did like the raspberry sauce though, go figure!