The origins of this dessert comes from France. “Heart of the Creme” is what this dessert translates to. I did buy a heart-shaped porcelain dish, with holes along the bottom. Using a cheese cloth, this slightly sweet dessert mixture is left overnight so that the “whey” can separate. I served this dish with a raspberry coulis sauce, for a very traditional and pretty Valentine’s Day dessert. Don’t worry if you don’t have a Coeur a la Creme dish– this works fine in a regular dish. It’s very simple to make, and it makes a big Ta-Da statement for company
I can’t recall when I first learned of this French dessert. This year, I decided it would be a lovely treat to make for my sweetheart, in honor of Valentine’s Day. I did a little research on this dessert and found that the ingredient components were either cream cheese, marscarpone or even ricotta cheese. I ordered a mold on Amazon.com that has the traditional hear shape with holes on the bottom– mine is a 7″ mold, but they also come in individual molds:
I always have good luck with Ina Garten’s recipes, so I settled on her version of Coeur a la Creme; but I wanted to make my own raspberry coulis sauce. While Ina’s sauce sounded great– with Grand Marnier, and rasperry jam, I didn’t want to use a jar of my own homemade raspberry jam. I made an amazing batch of homemade jam, that I am waiting to post at a time when the berries are in season again– and I’m very selfish with it. You really should make this recipe a day ahead, in order to allow the “whey” from the cheese to drain through the holes– hence the translation of this recipe is “the heart of the creme”. So, let’s begin: Ina Garten’s ingredients were cream cheese (room temperature), heavy cream (chilled), powdered sugar, lemon zest, vanilla and vanilla bean.
Instead of using vanilla bean, I buy vanilla bean paste. Never tried it? It works well, and is less expensive, and you can see the pretty vanilla bean seeds. I measured 1 teaspoon of vanilla bean paste. The prep takes just a few minutes, and the recipe takes less than five minutes!
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.
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Into the fridge, it went– for a chilly night to settle down. Now, let’s make raspberry coulis sauce! What? You’ve never made a coulis sauce (pronounced coo-lee)? It’s a very simply thing to do– it’s pureed fruit. I make raspberry coulis sauce, fairly often. I love it on ice cream, custards, and it’s a key component for making peach melba– I have a recipe I’ll be posting on how I turn it into a delicious breakfast dish. But, back to making a coulis sauce– this is so easy!
I freeze raspberries, and these are perfect for this recipe. I simply rinsed them with cold water– no need to thaw them at all. In a saucepan, I add 1/2 cup water, 1/2 cup sugar, lemon rind (about 1 Tbsp.), lemon juice of one lemon…
I cook the fruit for 5-10 minutes, on medium. I love my immersion blender, and I’ve said this with many of my cream soup recipes. Mine was so inexpensive, and I’ve used it for many years! It purees fruit right in the saucepan. Otherwise, you’ll want to use a food mill or to mash them. Now, this ingredient is totally optional:
How cute is this bottle? I don’t drink much alcohol, but I keep my eyes peeled for miniature bottles of liqueurs, for cooking and baking purposes.  Chambord is made from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac to create an all-natural Black Raspberry liqueur.
Having made coulis sauce multiple times, I prefer to thicken it a bit. I have bonded with Instant Clearjel, which I buy from King Arthur Flour. I like that it thickens fruit fillings, without clouding it– like cornstarch or flour. But, you can use whatever you like– or you can go with a thin sauce altogether. I use about 1 Tablespoon, add some of the sauce and whisk like crazy (which is hard to do and photograph at the same time).
Coeur a la Creme Dessert with a Raspberry Chambord Coulis Sauce
Equipment
- cheese cloth
Ingredients
- 12 ounces cream cheese room temperature
- 1 1/4 cup confectioners’ sugar
- 2 1/2 cups heavy cream cold
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon grated lemon zest
- Seeds scraped from 1 vanilla bean*
- NOTE:* I use 1 teaspoon of vanilla paste which is less expensive and easy to use.
RASPBERRY COULIS SAUCE:
- 2 half-pints fresh raspberries or frozen raspberries
- 1/2 cup sugar
- 1/2 cup water
- Zest of one lemon
- OPTIONAL: 2 Tablespoons Chambord liqueur
Instructions
- 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.
For the coulis sauce:
- NOTE: If using frozen raspberries, there is no need to thaw them. Rinse with water and place into a saucepan.
- Add the water, sugar and lemon zest. Cook for 5-10 minutes.
- If you have an immersion blender, this makes pureeing the cooked fruit much easier. Otherwise, use a masher or a food mill.
- Using a fine sieve, pour the pureed fruit about a cup at a time. Stir and push the sauce through, to sift out all of the seeds. This takes a few minutes, but it is worth the effort.
- Return to the saucepan on low heat. Add 1-2 Tablespoons Chambord liqueur, if you are using it. It's not essential, and the alcohol wears off.
- I like my coulis sauce to be thicker, so I use an emulsion of 2 Tablespoons Clearjel (or cornstarch), thinned with a little cold water and whisked until it’s smooth. Slowly whisk this in to the fruit puree, over low heat, until it is thickened.
- Remove from heat. Store in an airtight jar. I like to store my coulis sauce in a squeeze bottle, which makes decorating desserts a lot of fun and much easier.
Notes
Well, they do always say that the fastest way to the core of a man's heart is through good food…just the way you make it! I'm pretty sure my husband falls in love with me more and more each time I make/bake something delicious.
Love all your recipes. Very cute picture of you and hubby.
What a sweet Valentine to your Sweetie! Love your recipe.
This was one of my favorite Ina recipes from my Barefoot Blogger days–it's so delicious. Your raspberry chambord sauce looks wonderful.
That looks absolutely amazing … and the pictures are so cute 🙂
hope you had a lovely Valentine 🙂
I've always wanted to try this Ina recipe. It came out beautiful. So glad you all had a wonderful Valentine's Day.
Debby, you are one creative lady. Not only does this look delicious, it was made especially for the one you love.
Great photos….
Looks like we both were on the booze train this weekend! 🙂 This is lush!
Chambord liquor is my all time favorite after dinner drink (and just plain to drink alone too!) This has to be a wonderful dessert because 1) it originated from Ina and 2) YOU made it…..gotta try! Funny: You used Chambord and I used Limoncello liquors! Hope you had a happy sweetie day! Roz
Looks great! Happy Valentines Day!
Wow, what a treat! It looks so fancy – perfect for Valentine's Day!
I've made Ina's Coeur a couple of times and have the mold too. It always turns out great.
Congratulations to you and your Valentine sweetie. Great picture of the two of you.
Sam
How can you go wrong with cream cheese, raspberries and Chambord? I'm falling in love just looking at the photos!
Looks beautiful. I've always wanted to try this recipe. I think my husband would love it.
I love two for one deals! Did you know?
Thanks for sharing the recipes. I had no clue coeur a la creme was sooo easy! I'll also be trying your coulis sauce. I'm thinking it would work with blackberries which I seem to have grown a "thing" for.
Why does he shriek over that photo? I think you guys look great.
~ingrid
Ooh this looks luscious and right up my alley. I lurve cream cheese and now I must get my hands on one of those molds! I wonder if I could substitute something else. hmmm?
Happy Valentine's to you both. That's a great picture of you two!
Deb,
I love that cupid photo of you and Craig, it's so sweet.
and that bottle of Chambord….yum!
Wow! What an impressive, but apparently easy, dessert! I will have to give this a try. 🙂 I love Ina.
Deb, You 2 lovebirds look so cute! I never made this or even tasted this. I also would be curious to see how to make it with ricotta maybe a little lighter calories wise? Either way, it looks wonderful! Great step by step,I could almost taste it all.
This looks faboulous. I love the mold. Ohh the possiblilies…I'm wondering if it would work with a low fat yoghurt cheese so that I can have this for beakfast
What a lovely dessert, Debby. We can always count on Ina, can't we? I think I have enough raspberries in the freezer for some of your luscious sauce. Beautiful post.
Beautiful, beautiful, beautiful…
Fabulous recipe and photo of you two!
How romantic! 🙂 The title of your dessert alone made me swoon. This really looks fabulous…and you can't go wrong with Chambord.