I bought a small coeur a la creme mold a couple years ago…and I don’t know what took me SO long to make this incredible dessert. Perfect for Valentine’s Day as the ceramic dish with drainage holes in the bottom is in the shape of a heart. Mine has just a 2 cup capacity which was perfect for the 3 of us…practically a week’s worth of decadence! Both Katie and Bill were nodding their heads in approval as I rattled off the ingredients: cream cheese, cream, vanilla, raspberry sauce…the result is totally ethereal…close your eyes, take a bite and you’ll be in heaven. Don’t you love the delicate crosshatching on the surface? This sensational dessert involves a full day spent in the specialized mold, wrapped in cheesecloth, over a dish to catch any liquid drainage. Mine didn’t produce much more than a few drops…the amount will vary depending on the water content of your ingredients.
To serve, place the coeur a la creme on a dish…I put mine over a big ruby puddle of raspberry sauce, but you can use the sauce as a topping instead…then garnish with luscious fresh berries. It would be equally as wonderful with a strawberry sauce…just use the best ripe berries you have available. Hubby definitely enjoyed this…even though there was no chocolate in sight. But until Katie finished off the last two servings in one fell swoop, I did not realize how much she loved this creamy cloud of sweetness. I shouldn’t have been surprised as this is just a lighter version of her favorite dessert….cheesecake. Happy Valentine’s Day to all of my Sunday Supper friends and all of YOU!!!
Tip of the Day: You do not need any specialized cookware to make this dish. Just line a bowl with a double layer of cheesecloth, add the cream mixture, fold cheesecloth over top to cover and place in a strainer over a bowl. Refrigerate as directed. It will not be heart shaped but it will delight your taste buds nonetheless!
And it doesn’t stop there! We’ve got TONS more dishes for you to celebrate in style. Thanks to Jen, of Juanita’s Cocina, for hosting Sunday Supper this week. Make sure to check out what the crew is serving up on Valentine’s Day:
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan
- 6 ounces cream cheese, at room temperature
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 1/4 cups whipping cream
- 1 teaspoons vanilla
- 1/8 teaspoon grated lemon zest
- Seeds scraped from 1/2 vanilla bean
- For Sauce:
- 1/2 cup fresh raspberries
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam (I used Bonne Maman and strained the seeds)
- 1 tablespoon Grand Marnier or other orange liqueur
- Fresh raspberries to garnish
- Beat cream cheese and powdered sugar in a stand mixer with the paddle attachment on high speed for 2 minutes. Change to a whisk attachment and mix tin the heavy cream, vanilla, lemon zest, and vanilla bean seeds on low, then increase mixer speed to high until the mixture is very thick, like whipped cream.
- Line a 2 cup capacity coeur a la creme dish or a sieve with a piece of cheesecloth (large enough to drape over sides).Place over a bowl to catch any liquid drainage...leaving a space between dish/sieve and bowl. Scrape the cream mixture into the dish and fold cheesecloth over top. Refrigerate overnight.
- To make sauce, combine fresh raspberries, sugar and 2 tablespoons water in a small saucepan. Bring to a boil, then lower heat and cook for about 4 minutes. Mix in jam and Grand Marnier. Put mixture in a food processor and pulse till smooth. Chill.
- To serve, unmold coeur a la creme onto serving plate. drizzle sauce around perimeter and garnish with fresh berries.
- Serves 4.
- Raspberry and Grand Marnier Sauce:
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 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.
- Yield: 2 cups
Disclosure: I received a variety of Bonne Maman products courtesy of the company, but the opinions stated in this post are my own. I was not compensated in any way for writing this post.