Tuesday, February 14, 2012

How -Tuesday: Coeur de Creme

Happy Valentines Day

Todays how-to is a good and easy one-- Couer de Creme.  I make this desert every year.  The ingredients are simple, there is no baking, you can make it in advance and it looks impressive.  Girl, that is my type of recipe!  Here is what you need to do:

Coeur de Creme:
 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
1 tablespoon vanilla bean paste
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

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 off, add the heavy cream, vanilla, lemon zest, and vanilla bean paste.  Start the mixer on low until ingredients are incorporated.  Bring the mixer up to high speed and beat until the mixture is very thick, like whipped cream.

Line a 7-inch coeur a la creme dish with fine cheesecloth so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the dish 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.

raspberry sauce:

1/2 of a  half-pint fresh raspberries
1/4 cup sugar
1/2 cup seedless raspberry jam
1 tablespoons orange-flavored liqueur

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.

There is only one hitch, this dish requires a special piece of equipment.  A Coeur a la Creme dish.  These come in different sizes and cost $3-10.    But once you have it, you can reuse yearly and it is great for other mold-able dishes!

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