Coeur a la Crème for Valentines Day
Coeur a la Crème
- 12 oz. (twelve ounces) plain cream cheese, at room temperature
- 1¼ cups (one-and-one-quarter cups) icing sugar
- 2½ cups (two-and-one-half cups) heavy whipping cream, cold
- 2 teaspoons (two teaspoons) pure vanilla extract
- ¼ teaspoon (one-quarter teaspoon) grated lemon zest
- 2–3 cups (two to three cups) assorted mixed berries
- Place the softened cream cheese and the icing sugar into the bowl of stand mixer. Using the paddle attachment, beat on medium-high speed until well blended and soft.
- Scrape down the paddle attachment and the bowl with a rubber spatula and change the attachment to the wire balloon whisk attachment.
- Add the vanilla, lemon zest and half of the cream and beat until the mixture becomes thick like whipped cream. Add the remainder of the cream and beat again until the mixture looks like whipped cream.
- Line a coeur mold (heart-shaped mold with holes at the bottom) or a 7 inch sieve with cheesecloth and pour in the cream mixture. Fold the ends of the cheesecloth over top of the mold or sieve. Suspend the mold or sieve over a bowl, making sure that there is space between the bottom of the mold/sieve and the bottom of the bowl so that any liquid can drain out. Refrigerate overnight.
- Discard the liquid, remove the crème from the mold and serve with fresh fruit (or fruit sauce, if desired).
Dana’s Tip: Don’t have any cheesecloth to line the Coeur mold or sieve? A few good quality, thick paper towels will do just as good a job.
You can substitute a 7 inch sieve for the coeur (heart-shaped) pan if you don’t own one or don’t want to buy one.
This recipe was first published on February 11, 2009, by Dana in the Waterloo Chronicle