Raspberry Coeur a La Creme
Indulge in the elegance of Raspberry Coeur à La Crème, a show-stopping French-inspired dessert that's as beautiful as it is delicious. Crafted from a velvety blend of cream cheese, mascarpone, and whipped cream, this no-bake treat is delicately sweetened with powdered sugar and infused with pure vanilla for a luxurious finish. The silky mixture is set in a heart-shaped mold (or strainer) lined with cheesecloth, allowing any excess liquid to drain for the perfect creamy texture. The crowning glory is a luscious, homemade raspberry sauce drizzled over the top, complemented by a garnish of fresh, juicy raspberries. Perfect for Valentine’s Day, anniversaries, or any special occasion, this dessert not only captivates with its romantic presentation but also delivers a heavenly burst of flavor with every bite. Prepare ahead of time for effortless entertaining and serve chilled for a truly unforgettable experience!
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Ingredients
- 8 oz Cream cheese, softened
- 8 oz Mascarpone cheese
- 3/4 cup Powdered sugar
- 1.5 tsp Pure vanilla extract
- 1 cup Heavy cream
- 12 oz Raspberries (fresh or frozen)
- 1/4 cup Granulated sugar
- 2 tbsp Fresh lemon juice
- 1 cup Fresh raspberries for garnish
- 1 sheet Cheesecloth
Directions
Step 1
In a medium mixing bowl, combine the softened cream cheese, mascarpone cheese, and powdered sugar. Beat using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Step 2
Add the vanilla extract and continue to mix for an additional 30 seconds to incorporate.
Step 3
In a separate bowl, whip the heavy cream with the electric mixer until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined.
Step 4
Line a heart-shaped mold (or a fine-mesh strainer) with a large sheet of cheesecloth, leaving enough excess cloth hanging over the sides to cover the mixture. If you’re using a strainer, place it over a deep bowl to catch any liquid that drains out.
Step 5
Spoon the cheese mixture into the lined mold or strainer, smoothing the top with a spatula. Fold the excess cheesecloth over the top of the cream mixture to cover it completely.
Step 6
Refrigerate the mold or strainer for at least 4 hours, or overnight, to allow the mixture to set and excess liquid to drain.
Step 7
While the Coeur à La Crème is chilling, prepare the raspberry sauce. In a medium saucepan, combine the raspberries (fresh or frozen), granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
Step 8
Remove the raspberry mixture from heat and strain it through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard the seeds and let the sauce cool to room temperature, then refrigerate until ready to serve.
Step 9
To serve, carefully unfold the cheesecloth and invert the Coeur à La Crème onto a serving plate. Remove the cheesecloth gently.
Step 10
Pour the raspberry sauce over the top and around the sides of the dessert. Garnish with fresh raspberries for an elegant presentation. Slice and serve chilled.
Nutrition Facts
| Serving size | 1310.3 grams (1310.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3318 |
| Total Fat 258.90g | 332% |
| Saturated Fat 160.60g | 803% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 815mg | 272% |
| Sodium 854mg | 37% |
| Total Carbohydrate 204.40g | 74% |
| Dietary Fiber 22.20g | 79% |
| Total Sugars 161.90g | |
| Protein 28.60g | 57% |
| Vitamin D 0IU | 0% |
| Calcium 637mg | 49% |
| Iron 3mg | 18% |
| Potassium 938mg | 20% |
Source of Calories