COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE
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.
COEUR A LA CREME
A simple and tasty dessert by Laura Calder that combines Mascarpone with fresh fruit.
Provided by Laura Calder
Categories berries,dessert,dinner,eggs and dairy,French,fruit,No-Cook
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rub the cheese through a sieve to make smooth. Whip the cream with the sugar and fold in. Beat the egg whites and fold them in to the mixture. Turn the mixture into cheesecloth-lined heart moulds (these are porcelain with perforated bottoms, available in specialty kitchenware shops). Set on a rack set in a casserole or on a baking sheet, cover, and refrigerate overnight to drain. Just before serving, unmould. Serve with more sweet, heavy cream poured over, and berries.
COEUR A LA CREME WITH PASSION FRUIT SAUCE
Provided by Florence Fabricant
Categories quick, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat the fromage blanc until smooth. If using cottage cheese, puree it in a blender until smooth. Mix the cheese with the heavy cream and sour cream. Sweeten to taste with the sugar.
- Spoon the mixture into four white porcelain coeur a la creme molds or one large coeur a la creme mold. Alternately, you can spoon the mixture into a heart-shaped basket or even into a strainer lined with cheesecloth. Cover the top. Place the mold or basket in a pan in the refrigerator or place the strainer over a bowl in the refrigerator. Allow the cheese mixture to drain at least eight hours or overnight.
- Slice off the tops of the passion fruits and scoop the pulp out into a bowl. Mix with the honey and liqueur.
- Just before serving, unmold the drained cheese onto a plate or plates. Spoon the sauce around it. Garnish with strawberries.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 12 grams, Carbohydrate 31 grams, Fat 38 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 468 milligrams, Sugar 27 grams
COEUR A LA CREME
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Valentine's Day Recipes
Number Of Ingredients 6
Steps:
- Line six 3/4 cup individual or a 1 quart coeur a la creme mold with cheesecloth; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche until soft peaks form. In a second bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until stiff. Fold about a quarter of the egg whites into the creme fraiche, and then fold mixture into remaining egg whites.
- Spoon mixture into prepared molds, filling well into the corners. Cover with plastic wrap and place on a rimmed baking sheet. Refrigerate until firm, at least 8 hours and up to 36 hours.
- Invert each mold onto a plate and remove mold. Spread chantilly cream over the surface of the coeur a la creme and surround with berries. Place a dragee at the top center of the heart to create a necklace "clasp."
COEURS à LA CRèME WITH BLACKBERRIES
Categories Mixer Dairy Fruit Dessert Valentine's Day Bastille Day Cream Cheese Blackberry Summer Chill Sour Cream Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make coeurs:
- Beat together cream cheese, sour cream, confectioners sugar, vanilla, juice, and a pinch of salt with an electric mixer until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.
- Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.
- Make topping:
- Mash half of blackberries with granulated sugar. Stir in remaining whole berries, cassis, and juice, then macerate, stirring occasionally, 20 minutes.
- Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving. Spoon topping over coeurs.
COEURS A LA CREME
For a sweeter version of this tangy dish, use vanilla yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.
- Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.
- Using a coeur a la creme mold as a guide, cut out 4 hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.
- Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.
- Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.
- Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
- If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.
- When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.
COEUR à LA CRèME
Top velvety individual custards with fresh berries for an attractive, tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
- In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
- Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
- Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 17 g, TransFat 0 g
SAVORY COEUR A LA CREME
Food Network, Barefoot Contessa, 2008. If you do use cheesecloth, it creates a nice pattern over the spread. Make sure you have a little room between the sieve (if using) and the bottom of the bowl you place it in.
Provided by lazy gourmet
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
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- Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. Fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
- Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.
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