COEUR A LA CREME
By Simbooker on the 1ST NOVEMBER 2017
Files & Tags: recipes, index, desserts, plantains and fruits
This amazing French dessert was inspired by Ina Garten, the face and name behind the Barefoot Contessa. It is essentially a cream cheese mixture that has been left to drain and set. It is traditionally served with a delicious berry sauce using raspberries or strawberries.
COEUR A LA CREME WITH BERRY FRUIT SAUCE
Coeur a la Creme is featured in Ina's Barefoot in Paris cookbook. This delicious dessert is traditionally made with a La Coeur; but who wants to fork out money for a piece of equipment they won't use everyday.
Luckily this can be made in a sieve/strainer which can then be shaped into a heart which is exactly what I did. It is so simple and so easy yet so delicious.
COEUR A LA CREME RECIPE
THE INGREDIENTS
2 180 Grams Tubs of Philadelphia Cream Cheese 360 Grams in Total
at room temperature leave it out for hours
180 Grams of Sour Cream or 2 cups of whipped cream
1 + 1/4 cups of icing/confection sugar
2 tsp Vanilla essence or extract
Note if you use whipped cream instead of sour cream grate 1 sliced quarter of lemon into the mixture for an extra kick of flavor
Mix the Cream Cheese with Sour Cream OR whipped cream and the confection sugar and vanilla vigorously with a whisk until the sugar is completely emulsified into the cream cheese mixture
at room temperature leave it out for hours
180 Grams of Sour Cream or 2 cups of whipped cream
1 + 1/4 cups of icing/confection sugar
2 tsp Vanilla essence or extract
Note if you use whipped cream instead of sour cream grate 1 sliced quarter of lemon into the mixture for an extra kick of flavor
Mix the Cream Cheese with Sour Cream OR whipped cream and the confection sugar and vanilla vigorously with a whisk until the sugar is completely emulsified into the cream cheese mixture
Line a sieve or a La Coeur mold with a cheese cloth that drapes over the sieve/la coeur substantially. Then pour the mixture into the cloth and into the sieve/la coeur. Cover up the mixture with the cheese cloth and place over a bowl or a wire wrack that leaves room and space at the bottom for the mixture to drain. Most important! Otherwise it won't set. Place in the fridge overnight.
The Berry Sauce
Preheat Oven to 180c
Place half a pint of raspberries in a baking tin, add 1/2 cup granulated sugar and a sprinkling of red wine and 1/4 cup of water. Place in the oven and bake for 25-30 mins approx. Then mix this baked fruit mixture with 454 grams of Hartley's Strawberry Jam.
Reserve another half a pint of fresh raspberries to sprinkle around the sauce and the set cream dessert as shown in the picture.
The Berry Sauce
Preheat Oven to 180c
Place half a pint of raspberries in a baking tin, add 1/2 cup granulated sugar and a sprinkling of red wine and 1/4 cup of water. Place in the oven and bake for 25-30 mins approx. Then mix this baked fruit mixture with 454 grams of Hartley's Strawberry Jam.
Reserve another half a pint of fresh raspberries to sprinkle around the sauce and the set cream dessert as shown in the picture.