Translated as “Heart of Cream,” this traditional French treat is usually made in a heart-shaped mold. The finished dessert has the texture of soft cheese and a light, tangy flavor that pairs beautifully with raspberries.
| 8 | ounces | cream cheese, room temperature* |
| 2 | cups | cold heavy cream |
| 1 | cup | sugar |
| 1/4 | cup | freshly squeezed lemon juice |
| 2 | teaspoons | vanilla |
| 1/8 | teaspoon | salt |
| 1 | recipe | raspberry sauce |
| ~ | fresh raspberries for decorating |
| *Soften the cream cheese for three to four hours at room temperature to makes sure it whips easily, with no lumps. |
Line a Coeur a la Crème mold with a piece of cheesecloth cut large enough to wrap over the top when filled.
1. Fit your electric mixer with the paddle attachment and whip the cream cheese for several minutes.
2. Add the sugar, lemon juice and vanilla and continue beating until smooth.
3. Remove the paddle and insert the whisk attachment. Pour the cold cream into the cream cheese mixture and beat until the mixture holds stiff peaks.
4. Spoon the mixture into the cheesecloth-lined mold; fold the cloth over the top and press gently. Place the mold over a plate to catch the moisture as it drains.
5. Refrigerate overnight.
6. Remove the coeur from the refrigerator and peel back the cheesecloth. Carefully invert the mold onto a serving platter. Let sit for 20 minutes.
7. Pour the raspberry sauce around the coeur, decorate with fresh raspberries, and serve.
