Coeurs A La Creme Recipes

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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.

COEUR A LA CREME



Coeur a la Creme image

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

1 cup Mascarpone or whipped cream cheese at room temperature
½ cup heavy cream
3 Tbsp sugar, to taste
Zest of 1 lemon (optional)
2 egg whites
Fresh berries for serving

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



Coeur a la Creme With Passion Fruit Sauce image

Provided by Florence Fabricant

Categories     quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fromage blanc (fresh white cheese) or small curd cottage cheese
1 cup heavy cream
1 cup sour cream
1/4 cup granulated sugar, approximately
4 ripe passion fruits
1 tablespoon honey
1 tablespoon passion fruit liqueur
4 ripe strawberries

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



Coeur a la Creme image

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

2 cups creme fraiche, chilled
4 large egg whites
Fresh raspberries or strawberries, for serving
Sugar, for serving
Chantilly Cream, for serving
Dragees

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



Coeurs à la Crème with Blackberries image

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

For coeurs à la crème
3/4 pound cream cheese, softened
1 (8-ounce) container sour cream
3 tablespoons confectioners sugar, or to taste
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
For topping
2 (1/2-pint) containers blackberries (11 ounce)
1 tablespoon granulated sugar
1 tablespoon cassis (optional)
1/2 teaspoon fresh lemon juice
Special Equipment
6 (1/3-cup) ceramic coeur à la crème molds and cheesecloth

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



Coeurs a la Creme image

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

7 sheets phyllo dough (7 by 13 inches), available in the frozen-food section of your supermarket
3 tablespoons unsalted butter, melted
6 tablespoons confectioners' sugar, sifted
1 cup cottage cheese
8 ounces cream cheese, room temperature
1 cup plain yogurt
1 pomegranate (optional)
12 edible sweetheart rose petals (optional)

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



Coeur à la Crème image

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

1/4 cup water
1 envelope unflavored gelatin (2 teaspoons)
2 cups fat-free cottage cheese
4 oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)
4 oz (half 8-oz package) fat-free cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 cups fresh raspberries, blackberries, blueberries or combination

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



Savory Coeur a La Creme image

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

12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 (9 ounce) bottle chutney (recommended ( Cross and Blackwell Major Grey's)
cracker, 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.

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