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, and amazing in its presentation and taste.
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.
This Is What I Used To Make This Elegant Dessert
This elegant dessert uses only six ingredients, adapted from Ina Garten’s recipe in Barefoot in Paris.
- The Cream: Two types of cream are used in this recipe – cream cheese and heavy whipping cream.
- The Sweetener: The cream is sweetened with confectioners’ sugar.
- The Flavorings: Vanilla extract, seeds from a vanilla bean and lemon zest flavored the creams.
Here’s How I Made Cream Mixture
Making the Coeur à la Crème was relatively straightforward.
- First, I placed room temperature cream cheese and confectioners’ sugar in the bowl of my stand mixer fitted with a paddle attachment. Then, I beat the ingredients on high for 2 minutes.
- 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 seeds from the vanilla bean.
Once everything had been added, I beat the mixture on high speed until it was very thick and had the consistency of whipped cream.
- I lined the heart-shaped mold with damp cheesecloth so that the ends dropped over the sides and placed the mold on a rimmed baking sheet.
- Then, 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 the mold in the refrigerator for 8 hours, I tapped the mold on the kitchen counter several times to help compact the mixture.
Here’s How I Made The Grand Marnier Raspberry Sauce
Meanwhile, I made the Grand Marnier Raspberry Sauce.
- I started with some fresh raspberries, granulated sugar, seedless raspberry jam, water and Grand Mariner.
- 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 four minutes.
- After allowing the raspberries to cool a bit, I added them, along with the raspberry jam and Grand Mariner to the bowl of my food processor fitted with a steel blade.
I processed the mixture until it was smooth. This took about 20 seconds.
- I poured the sauce into a wire mesh strainer over a bowl to separate out the seeds. I was amazed at how many raspberry seeds there were.
I transferred the raspberry sauce to a plastic squeeze bottle and refrigerated it for later use.
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 amazing and elegant dessert for Valentine’s Day. Yum!
I first posted this amazing recipe on February 14, 2016. This repost contains enhanced text and photographs, but the same great recipe.
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, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Coeur à la Crème with Grand Marnier Raspberry Sauce
- 12 ounces cream cheese at room temperature
- 1 cup (4-ounces) confectioners' sugar
- 2 ½ cups (20-ounces) cold heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon grated lemon zest
- Seeds scraped from 1 vanilla bean
- 1 pint fresh raspberries for garnish
Grand Marnier Raspberry Sauce
- 1 cup (½ pint) fresh raspberries
- ½ cup (3.5-ounces) granulated sugar
- ¼ cup water
- 1 cup (12-ounces) seedless raspberry jam
- 1 Tablespoon Grand Marnier (See Tip 1)
- 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.