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Home » Desserts » Coeur à la Crème with Grand Marnier Raspberry Sauce

Coeur à la Crème with Grand Marnier Raspberry Sauce

By Chula King · February 14, 2016 · Updated January 14, 2021 7 Comments

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Coeur a la Creme for Valentine's Day

Coeur à la Crème with Grand Marnier Raspberry Sauce is an elegant dessert to serve for Valentine’s Day. This classic dessert (French for heart of cream) is quite easy to prepare, but amazing in its presentation and taste.

Coeur a la Creme for Valentines Day

I’m not generally one to purchase a “one use” kitchen item, but I made an exception for the Coeur à la Crème mold. It has a perforated bottom that allows the mixture to drain and properly compact.

Ingredients

I used the following ingredients for the Coeur à la Crème, adapted from Ina Garten’s recipe in Barefoot in Paris: Cream cheese, confectioners’ sugar, heavy cream, vanilla extract, grated lemon zest, and the seeds scraped from one vanilla bean.

Ingredients for Coeur a la Creme

Making the Coeur à la Crème

To make the Coeur à la Crème, I placed the room temperature cream cheese and confectioners’ sugar in the bowl of my stand mixer, fitted with the paddle attachment, and beat it on high for 2 minutes.

Beating ingredients in stand mixer

After scraping down the beater and bowl with a rubber spatula, I changed to the whisk attachment. I started the mixer on low speed. Then I added the heavy cream, vanilla extract, lemon zest and vanilla seeds. Once everything had been added, I beat the mixture on high speed until it was very thick, and had the consistency of whipped cream.

Adding the cream

 

I lined the heart-shaped mold with damp cheesecloth so that the ends draped over the sides and placed the mold on a rimmed baking sheet. I added the cream mixture to the mold and smoothed the top with a rubber spatula. When the top was smooth, I folded the ends of the cheesecloth over the top. Before putting it in the refrigerator for at least 8 hours, I tapped the mold on the kitchen counter several times to help compact the mixture. I actually had some mixture left over. Therefore, I placed it in a cheesecloth lined wire mesh strainer set over a bowl, and refrigerated it as well.

Steps for preparing and filling the pan

Making the Grand Marnier Raspberry Sauce

Meanwhile, I made the Grand Marnier Raspberry Sauce. I used the following ingredients: Fresh raspberries, granulated sugar, seedless raspberry jam, water and Grand Marnier.

Ingredients for sauce

I added the raspberries, sugar and water to a small saucepan and brought it to a boil over high heat. Then I lowered the heat and simmered the raspberries for 4 minutes. After allowing the raspberries to cool a bit, I added them, along with the raspberry jam and Grand Marnier, to the bowl of my food processor fitted with a steel blade. Then I processed it until it was smooth. This took about 20 seconds. I poured the sauce into a wire mesh strainer over a bowl to separate the seeds. I was amazed how many raspberry seeds there were. I transferred the raspberry sauce to a plastic squeeze bottle and refrigerated it for later use.

Making the sauce

Now came the moment of truth! I un-molded the Coeur à la Crème onto a plate and carefully removed the cheesecloth.  I was surprised that very little liquid had drained from the mixture. I drizzled raspberry sauce around the base and added some raspberries for appearance. The Coeur à la Crème with Grand Marnier Raspberry Sauce was an elegant dessert for Valentine’s Day. Yum!

Coeur a la Creme for Valentines Day

If you’re looking for some more Valentine’s Day desserts, check out my Flourless Chocolate Cake or Red Velvet Madeleines.

I hope you liked this recipe for Coeur à la Crème with Grand Marnier Raspberry Sauce as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

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Coeur a la Creme for Valentines Day

Coeur à la Crème with Grand Marnier Raspberry Sauce

Coeur à la Crème with Grand Marnier Raspberry Sauce is an elegant dessert to serve for Valentine’s Day. This classic dessert (French for heart of cream) is quite easy to prepare, but amazing in its presentation and taste.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 674kcal
Author: Chula King

Ingredients

  • 12 ounces cream cheese at room temperature
  • 1 cup (4 ounces) confectioners' sugar
  • 2 1/2 cups cold heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon grated lemon zest
  • Seeds scraped from 1 vanilla bean
  • 1 pint fresh raspberries for garnish

Grand Marnier Raspberry Sauce

  • 1 cup (1/2 pin)t fresh raspberries
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup water
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 Tablespoon Grand Marnier*

Instructions

  • Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla extract, lemon zest and vanilla seeds and bet on high speed until the mixture is very thick, like whipped cream.
  • Line a heart-shaped mold with dampened cheesecloth so that the ends drape over the sides and place it o a plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate for at least 8 hours, preferably overnight.
  • To serve, discard the liquid, unmold the cream onto a plate and carefully remove the cheesecloth. Drizzle raspberry sauce around the base and serve with raspberries and extra sauce. Yield: 6 to 8 servings.

Grand Marnier Raspberry Sauce

  • Place raspberries, sugar and water in a small saucepan. Bring to a boil; lower heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and Grand Marnier into the bowl of a food processor fitted with a steel blade and process until smooth. Strain through wire mesh strainer to remove seeds. Chill. Yield: 2 cups.

Chula's Expert Tips

*May use Chambord or raspberry liqueur in place of the Grand Marnier

Nutrition

Calories: 674kcal | Carbohydrates: 70g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 148mg | Sodium: 180mg | Potassium: 259mg | Fiber: 5g | Sugar: 53g | Vitamin A: 1685IU | Vitamin C: 23.6mg | Calcium: 117mg | Iron: 0.9mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Related

Filed Under: Desserts, Valentines

Previous Post: « Mini-King Cakes
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Reader Interactions

Comments

  1. Sharon Rigsby says

    February 15, 2016 at 9:42 am

    This looks absolutely delicious! I wish I loved closer so I could have tasted it! You should submit the photo to FoodGawker, its really beautiful!

  2. Elaine @ Dishes Delish says

    January 18, 2017 at 2:55 pm

    I’d love to know what it tastes like. Is it like cheese cake? It sounds dreamy. I would love to make it!

  3. c2king says

    January 18, 2017 at 3:08 pm

    Its taste is much lighter than that of a cheese cake, but definitely has the taste of cream cheese. Its consistency is more like mousse than a cheese cake. It’s incredibly easy to make, and quite impressive!

  4. gritsandpineconescom says

    January 19, 2017 at 6:47 pm

    Looks divine! The perfect dessert for Valentines Day!

  5. c2king says

    January 19, 2017 at 9:13 pm

    It tastes as good as it looks!

  6. Sasha @ Eat Love Eat says

    January 23, 2017 at 11:19 am

    Mmm this looks delicious! So creamy!

  7. c2king says

    January 23, 2017 at 5:26 pm

    It is delicious!

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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