Coeur La Creme With Rhubarb Sauce Recipes

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COEUR à LA CREME WITH RHUBARB SAUCE



Coeur à la Creme With Rhubarb Sauce image

This recipe is from my friend Narcissa Titman, who got it from her friend Betty Kramer; Betty no longer recalls where she discovered it. I added the rhubarb sauce. If you don't have heart molds, just use a wide, shallow sieve.

Provided by Amanda Hesser

Categories     appetizer

Time 30m

Yield Serves 6

Number Of Ingredients 10

1 pound whole-milk ricotta
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
3 large egg whites
Pinch salt
4 cups chopped rhubarb (about 8 stalks)
1/3 cup sugar
1 clove
1/4 cinnamon stick

Steps:

  • Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
  • Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well.
  • Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
  • The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
  • To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 15 grams, Sodium 157 milligrams, Sugar 17 grams, TransFat 0 grams

COEUR A LA CREME



Coeur a la Creme image

This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with raspberry coulis and garnish with fresh raspberries. This coeur a la creme is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.

Provided by Food Network

Categories     dessert

Time P1DT20m

Yield Serves 6

Number Of Ingredients 7

1 cup heavy cream
2/3 cup sugar
2 egg whites
1 cup (8 ounces) plain organic or low-fat natural yogurt (without any added thickeners such as carrageenan or pectin)
1 teaspoon pure vanilla extract
Raspberry coulis
Fresh raspberries for garnish

Steps:

  • Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
  • In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
  • Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
  • Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
  • Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE



Coeur a la Creme with Raspberry and Grand Marnier Sauce image

Provided by Ina Garten

Categories     dessert

Time 8h24m

Yield 6 to 8 servings

Number Of Ingredients 12

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
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • 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.
  • 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.

SAVORY COEUR A LA CREME



Savory Coeur a la Creme image

Provided by Ina Garten

Categories     appetizer

Time 12h20m

Yield 8 to 10 servings

Number Of Ingredients 8

12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
Crackers, for serving

Steps:

  • Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
  • Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
  • When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE



Coeur à la Crème with Roasted Strawberry Sauce image

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Provided by Anna Stockwell

Categories     Valentine's Day     Cheese     Cheesecake     Strawberry     Dessert     Wheat/Gluten-Free     Anniversary     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings

Number Of Ingredients 19

For the coeur à la crème:
2 ounces cream cheese, room temperature
2 ounces fresh goat cheese, room temperature
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon finely grated lemon zest
Pinch of kosher salt
1/3 cup heavy cream
2 tablespoons powdered sugar
For the strawberry sauce:
1/2 pound strawberries (about 2 cups), hulled, quartered
2 tablespoons brandy
2 tablespoons sugar
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
1 teaspoon fresh lemon juice
Finely grated lemon zest (for serving)
Special Equipment:
2 (4") coeur à la crème molds; cheesecloth

Steps:

  • Make the coeur à la crème:
  • Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
  • Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
  • Make the strawberry sauce:
  • Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
  • To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
  • Do Ahead:
  • Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

COEUR à LA CRèME WITH RASPBERRY SAUCE



Coeur à la Crème with Raspberry Sauce image

Provided by Patrick O'Connell

Categories     Milk/Cream     Citrus     Dessert     No-Cook     Valentine's Day     Raspberry     Chambord     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
Garnishes
fresh raspberries
mint leaves

Steps:

  • Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
  • In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
  • In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
  • Meanwhile, make raspberry sauce:
  • In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
  • Assemble and serve:
  • Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
  • Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.

COEUR A LA CREME WITH RHUBARB SAUCE



COEUR A LA CREME WITH RHUBARB SAUCE image

Categories     Cheese     Dessert     No-Cook     Quick & Easy

Yield 6 people

Number Of Ingredients 10

1 lb. whole milk ricotta
3 Tbs confectioners sugar
1/2 tsp vanilla extract
1 cup heavy cream
3 large egg whites
pinch salt
4 cups chopped rhubarb (about 8 stalks)
1/3 cup sugar
1 clove
1/3 cinnamon stick

Steps:

  • 1. Line 2 7" wide ceramic heart shaped molds (with holes) or an 8" round shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out. 2. Using the back of a spoon, press the ricotta through a fine meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of sal until stiff, then fold them into the ricotta as well. 3. Fill the lined mold or sieve with the ricotta mixture, making sure don't flatten or mush. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain. 4. Combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool. 5. To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.

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