Barefoot Bloggers Bonus – Coeur a la Crème

by Jessica on July 31, 2008

Ooh la la!! This month’s bonus recipe was chosen by Becke of Columbus Foodie.

Coeur A La Creme 5

Coeur a la Crème (pg. 189)
Source: Barefoot in Paris by Ina Garten

12 oz cream cheese, at room temperature (I used fat free)
1-1/4 c confectioners’ sugar
2-1/2 c cold heavy cream
2 tsp pure vanilla extract
1/4 tsp grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry & 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 low until the sugar is incorporated, then beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater to 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 (or heart-shaped dish, specially made for Coeur a la Crème) 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 cheese 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 the Raspberry & Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Coeur A La Creme 3

Raspberry & Grand Marnier Sauce
1 half-pint fresh raspberries
1/2 c sugar (I used Baking Splenda)
1 c seedless raspberry jam
2 tbsp orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar and 1/4 c water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries, jam and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth (I used my immersion blender and it worked perfectly!). Chill before serving.

Coeur A La Creme

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{ 12 comments… read them below or add one }

1 Joelen July 31, 2008 at 7:36 am

Oh my… how decadent does that look?! I wish I had picked up some raspberries yesterday now that I’ve read this…


2 Laura P. July 31, 2008 at 7:56 am

This looks devine! I think I’m going to have to try this one. : ) What a wonderful dessert!


3 BMK July 31, 2008 at 8:10 am

Seeing your post makes me want to eat another serving of this decadent dessert!


4 Melissa July 31, 2008 at 8:16 am

I can only imagine how great that must taste! I love everything about this except the refrigerate overnight and chill before serving parts – No patience here 🙂


5 1freshstart July 31, 2008 at 10:17 am

Okay, I have a slight obsession with kitchen towels- that thing… is it a towel or a napkin?… oh, it’s gorgeous! And PINK ramekins? Your coeur a la creme looks delish!
~The Cat’s Pajamas


6 Amy (Sing for your supper) July 31, 2008 at 12:21 pm

Woah – I’ve never even heard of this stuff before! This looks really super tasty…right up my alley!! You’ll have to make this again for me sometime! 😉


7 Karen July 31, 2008 at 6:26 pm

beautiful. love the pink ramekins. i can’t wait to make this one again.


8 Debinhawaii August 1, 2008 at 4:04 am

Great pictures and great job on this one. I didn’t even think to use my immersion blender–that would have been easier than dragging out my food processor!


9 Melissa August 2, 2008 at 9:04 pm

I love servings in the ramekins, perfect! Looks delicious!


10 Karleen August 5, 2008 at 10:51 am

Thanks for the comment; you’re bread looks great!


11 Rebecca August 6, 2008 at 11:39 am

This one was soooo good. Look at that red and white! Gorgeous.


12 Tom Aarons August 7, 2008 at 10:08 pm

That looks really delicious, great photos!


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