Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
From mystic75 16 years agoIngredients
- 4 ounces cream cheese, softened shopping list
- 1/3 cup plain yogurt shopping list
- 4 teaspoons granulated sugar shopping list
- 1 teaspoon very finely grated lemon zest shopping list
- 1/4 teaspoon lemon juice shopping list
- 1/4 teaspoon vanilla extract shopping list
- Pinch salt shopping list
- Raspberry Coulis, for serving, recipe follows shopping list
- 6 fresh raspberries, for garnish shopping list
- fresh mint leaves, for garnish shopping list
- Raspberry Coulis: shopping list
- ~~~ shopping list
- 2 cups raspberries (about 12 ounces), rinsed shopping list
- 3/4 cup simple syrup, recipe follows shopping list
- 1 1/2 tablespoons fresh lemon juice shopping list
- 1/2 tablespoon cornstarch shopping list
How to make it
- In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
- To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.
- ~~~~~
- Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
- Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.
- note:Inactive Prep Time: 4 hours 20
People Who Like This Dish 3
- maiko Melbourne, AU
- pats1013 NJ
- mystic75 Klang, MY
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments