• 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.