COEUR A LA CREME
Steps:
- Rub the cheese through a sieve to make smooth. Whip the heavy cream to stiff peaks with the sugar and fold into the cheese. Add lemon zest if using. Beat the egg whites to stiff peaks and fold them in to the mixture as well. Turn the mixture into cheesecloth-lined heart molds (these are porcelain with perforated bottoms, available in specialty kitchenware shops.) Set on a rack set in a casserole dish or on a baking pan, cover and refrigerate overnight to drain.
- Just before serving, unmold. Serve with more sweetened heavy cream poured over, and berries.
- Cook's Note: If you do not have a coeur a la creme mold, simply line a fine mesh sieve with cheesecloth and set over a bowl. It may not be heart-shaped but it will taste just as delicious.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
COEUR A LA CREME
This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with raspberry coulis and garnish with fresh raspberries. This coeur a la creme is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.
Provided by Food Network
Categories dessert
Time P1DT20m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
- In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
- Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
- Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
- Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.
COEUR à LA CRèME WITH RASPBERRY SAUCE
Provided by Patrick O'Connell
Categories Milk/Cream Citrus Dessert No-Cook Valentine's Day Raspberry Chambord Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
- In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
- In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
- Meanwhile, make raspberry sauce:
- In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
- Assemble and serve:
- Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
- Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.
STRAWBERRIES WITH COEUR A LA CREME
Provided by Robert Farrar Capon
Categories project, dessert
Time 20m
Yield Makes six portions
Number Of Ingredients 10
Steps:
- Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
- Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
- Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
- Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 402 milligrams, Sugar 69 grams
COEUR à LA CRèME
Provided by Orlando Murrin
Categories Cheese Dairy Dessert Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- I am amused when guests comment how light the cream is-this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
- The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
- Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds-it will gently sink as it drains-and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.
COEURS à LA CRèME WITH BLACKBERRIES
Categories Mixer Dairy Fruit Dessert Valentine's Day Bastille Day Cream Cheese Blackberry Summer Chill Sour Cream Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make coeurs:
- Beat together cream cheese, sour cream, confectioners sugar, vanilla, juice, and a pinch of salt with an electric mixer until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.
- Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.
- Make topping:
- Mash half of blackberries with granulated sugar. Stir in remaining whole berries, cassis, and juice, then macerate, stirring occasionally, 20 minutes.
- Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving. Spoon topping over coeurs.
COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.
Provided by Anna Stockwell
Categories Valentine's Day Cheese Cheesecake Strawberry Dessert Wheat/Gluten-Free Anniversary Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the coeur à la crème:
- Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
- Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
- Make the strawberry sauce:
- Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
- To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
- Do Ahead:
- Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.
COEUR à LA CRèME WITH BERRIES
This creamy heart-shaped dessert takes only 10 minutes to put together!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 4
Number Of Ingredients 7
Steps:
- Line 3-cup heart mold (with holes) with cheesecloth.
- Beat whipping cream in chilled medium bowl on high speed until stiff. Stir remaining ingredients except strawberrries in large bowl until smooth. Fold in whipped cream.
- Spoon mixture into mold. Cover and refrigerate 6 hours.
- Unmold onto serving plate; remove cheesecloth. Garnish with strawberries.
Nutrition Facts : Calories 500, Carbohydrate 20 g, Cholesterol 145 mg, Fiber 1 g, Protein 7 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 200 mg
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- In a stand mixer fitted with a paddle attachment or large bowl with hand mixer, place the cream cheese and powdered sugar. Beat on high until smooth and creamy.
- Scrape down bowl and change to a whisk attachment. Add heavy cream, vanilla paste or extract, and lemon zest. Mix on low until well combined. Increase mixer to high and beat until the mixture is very thick and fluffy, like whipped cream, about 2 minutes.
- Line a fine mesh strainer with cheesecloth so the ends drape over the sides. Place the strainer in a bowl, making sure there is room at the bottom for liquid to drain. Pour the whipped cream mixture into the cheesecloth. Smooth flat with a rubber spatula, fold the ends over the top, and refrigerate 6 hours to overnight.
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