Raspberry coeur a la creme

Raspberry coeur a la creme



  • confectioners sugar - 1/4 c
  • heavy cream - 3/4 c
  • cream cheese room temperature - 4 oz
  • Chambord liqueur - 1 Tbsp
  • frozen raspberries, defrosted and drained thoroughly - 5 oz

How to make raspberry coeur a la creme:

Beat the cream cheese with an electric mixer or in a food processor until smooth and fluffy. Gradually blend in the sugar, scraping down the sides of the bowl as necessary.

In a chilled bowl with chilled beaters, whip the heavy cream until stiff. Fold half of the whipped cream into the cream cheese; gently fold in the raspberries and the Chambord. Fold in the remaining whipped cream.

Line four 1/2-cup coeur a la creme molds (or a 2-cup woven basket) with a double layer of moistened cheesecloth. Mound the cream cheese mixture into the molds. Tap on a surface to settle the contents and fold the cheesecloth over the top. Place the molds in a shallow dish (the basket on a rack in a shallow pan) to catch any moisture. Refrigerate overnight.

To serve, fold back cheesecloth. Invert the molds on dessert plates or serving platter and carefully remove the cheesecloth. If desired, pass raspberry sauce.

Recipe categories: Desserts, Berries, Raspberries.

Raspberry coeur a la creme
Average rating: 5 of 5, total votes: 3
Cook. Time: PT6H
Total Time: PT6H

Cause of complaint:

Related ingredients:
sugar, cream cheese, vanilla, chopped pecans, pkg
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