What better time to try a new recipe than when you have a houseguest? I have been eyeing this recipe since Christmas when I received the Barefoot in Paris cookbook as a gift. I ordered the heart shaped mold with holes that is designed for the dessert from a store in New York and just recently found out Sur la Table sells them too.
Cream cheese, confectioners sugar, vanilla, and lots of heavy cream – whip together, put in the mold lined with cheesecloth and refrigerate overnight on a plate to drain. Sounds easy enough. Well to start with, I filled the mold and that only took about half the mixture. I was assuming that all the mixture would go in the mold. Nope. What to do with the rest of it? I got a round sieve, lined it with cheesecloth and suspended it over a bowl to drain in the fridge, same as the mold.
Next morning, there was next to no drainage. I know it will taste amazing, and we’ll eat it anyway with fresh raspberries and homemade raspberry sauce. But I’m unsure what I did wrong, as the recipe seemed to double during the whipping process and the mixture didn’t drain. Looking for answers . . . anyone . . . anyone?
Well, I was right, it tasted amazing! Smooth, creamy, whipped vanilla deliciousness. The raspberries were an excellent fresh and fruity contrast. The recipe for the raspberry sauce directly follows the Coeur a la Crème in the cookbook and didn’t say to strain the sauce (to remove the seeds). But I’m glad I did. As the fresh berries give you plenty of seeds. And it would have been seed overload otherwise.
Coeur a la Crème with Raspberries, Barefoot in Paris