Coeur a La Creme With Raspberry Sauce

Coeur à la Crème with Raspberry Sauce is easy and delicious. This classic French dessert is perfect for Valentine’s Day.

Coeur à la Crème with Raspberry Sauce

Valentine’s Day is just around the corner and what could be better than a homemade treat to celebrate the day No-bake Coeur à la Crème with Raspberry Sauce is an easy, and delicious dessert to make for all of the loved ones in your life.

This may be my favorite dessert that I have made lately and that is saying a lot. It is light, creamy, tangy, sweet and a lot like a cheesecake but with the texture of mousse. The funny thing is that I bought the heart shape mold when I saw this recipe in Barefoot in Paris by Ina Garten over 20 years ago. I am not sure what took so long but this is the first time I have made this classic French dessert and used the mold.

I am kicking myself that I did not make it sooner. On second thought that may be a good thing because I would have eaten this entire dessert if I hadn’t shared it with friends.

If you need more Valentine’s Day dessert ideas try my Heart Shaped Cake(made without a heart pan), Valentine’s Day Cupcakes, Chocolate Ganache Mousse, Valentine Oreo Bark. 

Ingredients

• 12 ounces cream cheese, at room temperature
• 11/4 cup confectioners’ sugar
• 21/2 cups cold heavy cream
• 2 teaspoons pure vanilla extract
• 1⁄4 teaspoon grated lemon zest
• 1/2 teaspoon vanilla bean paste
• Raspberry Sauce or Raspberry Coulis
• 1 pint fresh raspberries for garnish

Directions

• Rinse the cheesecloth and squeeze until just damp. Place the coeur a la creme mold on a plate, then line the heart-shaped mold with 2 layers of damp cheesecloth so the ends drape over the sides and you are able to cover the top with the excess cheesecloth. Make sure that there is space between the bottom of the mold and the plate for any liquid to drain.
• Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment or use a hand-held mixer. Beat on high speed for 2 minutes then scrape down the sides of the bowl and the beater with a rubber spatula. Change the beater attachment for a whisk attachment. With the mixer on low speed add the heavy whipping cream, vanilla extract, vanilla bean extract, and lemon zest, then beat on high speed until the mixture is very thick, like whipped cream.
• Pour the cream mixture into the cheesecloth lined mold, fold the ends over the top. Refrigerate at least 8 hours or overnight.
• To serve, discard the excess liquid, then pull back the edges of the cheesecloth. Place a serving plate over the top of the mold and flip it over to unmold the cream onto the  plate.
• Drizzle the raspberry sauce around the whole thing or drizzle raspberry coulis on each individual portion. Serve with fresh raspberries and extra sauce. If you don’t feel like making the sauce serve with fresh berries.

Raspberry Sauce (Makes 2 Cups)

• 1 half-pint fresh raspberries,  washed
• 1/2 cup sugar
• 1 cup seedless raspberry jam
• 1 tablespoon framboise liqueur

Place raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes.

Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor and process until smooth. Or pour the mixture into your Vitamix blender and blend until smooth. Chill until ready to serve.

What does coeur à la crème mean?

It means heart with cream.

Variation’s

• You actually do not need a special mold to make this beautiful and delicious dessert. You can use a 7-inch sieve or round strainer instead. Be sure to line the bottom of the sieve with cheesecloth. Set the strainer over a bowl to catch the liquid.
• Make this recipe mold free if you are looking for a last minute dessert or just do not want to fuss with the mold. Follow the directions until you get to the part about pouring the mixture into the mold. To serve layer a dish with berries and dollop the cream cheese mixture on top and enjoy!
• Fresh strawberries and raspberries are traditional garnish but you can use any fresh berries that you like or garnish with a drizzle of chocolate or chocolate shavings.
• To get the heart details I used 2 sizes of heart shaped cookie cutters, pressed them into the dessert, filled with berry puree and that is it.
• Coeur à la crème molds are available on Amazon, Sur la table and on Etsy, they come in 2 sizes but the great thing is that you can make this scrumptious recipe without the mold. I used a 7 inch mold but you can also use 4 inch molds for individual servings.
• These molds can also be used to make cheese, strain yogurt and more.

How do you store coeur à la crème

Wrap in plastic wrap or store in an airtight container for up to 3 days.

Until Next Time

I hope that you enjoyed this easy coeur a la creme. It is a delicious and elegant dessert that can be served anytime not just for Valentine’s Day.

Have a great day friends, thank you for spending part of it with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Coeur a La Creme With Raspberry Sauce

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Coeur à la Crème with Raspberry Sauce is easy and delicious. This classic French dessert is perfect for Valentine’s Day

• Total Time: 15 minutes
• Yield: 4-6 servings 1x

Ingredients

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For Coeur a la Creme

• 12 ounces cream cheese, at room temperature
• 11/4 cup confectioners’ sugar
• 21/2 cups cold heavy cream
• 2 teaspoons pure vanilla extract
• 1⁄4 teaspoon grated lemon zest
• 1/2 teaspoon vanilla bean paste
• Raspberry Sauce or Raspberry Coulis
• 1 pint fresh raspberries for garnish

Raspberry Sauce

• 1 half-pint fresh raspberries,  washed
• 1/2 cup sugar
• 1 cup seedless raspberry jam
• 1 tablespoon framboise liqueur

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Instructions

Rinse the cheesecloth and squeeze until just damp. Place the coeur a la creme mold on a plate, then line the heart-shaped mold with 2 layers of damp cheesecloth so the ends drape over the sides and you are able to cover the top with the excess cheesecloth. Make sure that there is space between the bottom of the mold and the plate for any liquid to drain.

Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment or use a hand-held mixer. Beat on high speed for 2 minutes then scrape down the sides of the bowl and the beater with a rubber spatula. Change the beater attachment for a whisk attachment. With the mixer on low speed add the heavy whipping cream, vanilla extract, vanilla bean extract, and lemon zest, then beat on high speed until the mixture is very thick, like whipped cream.

Pour the cream mixture into the cheesecloth lined mold, fold the ends over the top. Refrigerate at least 8 hours or overnight.

To serve, discard the excess liquid, then pull back the edges of the cheesecloth. Place a serving plate over the top of the mold and flip it over to unmold the cream onto the  plate.

Drizzle the raspberry sauce around the whole thing or drizzle raspberry coulis on each individual portion. Serve with fresh raspberries and extra sauce. If you don’t feel like making the sauce serve with fresh berries.

For Raspberry Sauce

Place raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes.

Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor and process until smooth. Or pour the mixture into your Vitamix blender and blend until smooth. Chill until ready to serve.

Notes

Recipe from Ina Garten Barefoot in Paris

• Author: Elizabeth
• Prep Time: 15 minutes
• Category: Dessert
• Cuisine: French