Coeur A La Creme
serves 4-6
This extra-creamy, crustless French dessert, reminiscent of cheesecake, requires no baking. Instead, it chills overnight in perforated, heart-shaped porcelain molds. The holes allow excess liquid to drain. An alumninum or paper container with a few holes punched in it would also work.
This recipe is part of the Barbara Kafka Dessert Anthology.
8 ounces cream cheese
1/4 cup confectioner's sugar
1 cup heavy cream, whipped
Fresh raspberries for garnish
Sauce
2 (10-ounce) packages frozen raspberries
Juice of 1/2 lemon
prep: 30 minutes
total: 30 minutes, plus time for chilling overnight
bowl
coeur à la crème molds
cheesecloth
plate
food processor
strainer
1. Place the cream cheese in a bowl and beat until very light, soft and fluffy. Add the sugar and continue beating until smooth.
2. Stir about a quarter of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream until smooth.
3. Place in coeur à la crème mold (or several small molds) lined with cheesecloth. Set on cheesecloth. Set on a plate and refrigerate overnight.
4. For the sauce: Place the raspberries and their juices in the work bowl of a food processor. Add the lemon juice and purée until smooth. Press through a strainer to remove the seeds.
