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Coeur a la Crème with Raspberries

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.

Bon Appétit!

Coeur a la Crème with Raspberries, Barefoot in Paris

One comment on “Coeur a la Crème with Raspberries

  1. Your photos are wonderful! Food shots can be so tricky.

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