I have always wanted to make Coeur à la Crème. It is so beautiful on a plate. The name means “hearts of cream”, and I know it is not chocolate but it still seems perfect for Valentine’s Day. I love that it is not sweet and a little bit tart. It can easily be doubled to serve eight. Thank you Bonnie for my beloved book of poetry by Walter Benton. “This Is My Beloved” was his first published volume in 1943, and this remarkable diary in verse has become one of the most popular books of poetry.
Prep Time: 20-30 minutes
Cook Time: None
Inactive Time: 4-12 hours
4 – (10 x 10- inch) squares of cheesecloth
4 – 4-inch coeur à la crème molds
8 ounce package of cream cheese, at room temperature
1 cup creme fraîche, at room temperature
4 tablespoons powdered sugar, sifted
¼ teaspoon lemon zest, grated
½ teaspoon vanilla extract
½ vanilla bean, seeds scraped
Pinch of salt
Fresh Raspberries for garnish (optional)
Raspberry Sauce for garnish (optional)
Pomegranate seeds and Pomegranate Sauce for garnish (optional)
- Cut four 10 inch squares of cheesecloth. Rinse cheesecloth squares under water; squeeze until just damp.
- Line each of the coeur à la crème molds with a square of cheesecloth. Set aside.
- Using a stand up or a handheld mixer with the beater attachment. At medium speed, beat the cream cheese, creme fraiche, powdered sugar, lemon zest, vanilla extract, seeds from ½ of a vanilla bean and salt until smooth, about 4 minutes.
- Press through a fine strainer; divide among molds. Fold cheesecloth over the mold.
- Place molds in a shallow baking dish or small sheet pan; cover with plastic wrap.
- Chill at least 4 hours and up to 1 day or overnight (they need to set and drain).
- To serve, unwrap the cheesecloths, invert onto individual plates and remove the cheesecloth.