The Dish | Coeur à la Crème with Raspberries

With it’s simple red and white color palate, I make this dessert every Christmas and every Valentine’s Day. Based on a Barefoot Contessa recipe, it’s easy to make and can be prepared days ahead. You’re supposed to use a heart-shaped dish with holes in the bottom, which I don’t have, so my hack is a couple of sieves in different sizes lined with a few layers of cheesecloth instead. The end result looks something like snowy hills bedecked in a festive holiday hue. Sooo yummy!

  • 12 ounces cream cheese, at room temperature
  • 1-1⁄4 cups 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 Sauce (see recipe)
  • 1 pint fresh raspberries

For the raspberry sauce (makes 2 cups):

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 tablespoon framboise liqueur
  • 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 whisk attachment and the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.
  • Line a heart-shaped mold (or sieves) with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. (If you are using sieves, suspend them in a bowl to allow them 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 sauce around the base.
  • Serve with raspberries and extra sauce.

For the raspberry sauce:

  • Place the 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 framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *