Coeur a la Creme

Coeur a la Creme

I am a little late with my post for French Fridays With Dorie.   My coeur a la creme mold was late in arriving. This was one recipe I have wanted to make for a long time but was a little hesitant to make.  It looked so lovely and complicated.  Far beyond my cooking skills I thought.  I was in for a surprise.  This dessert is not hard at all to make. In fact, it is very easy:) You just whip until smooth cream cheese with some confectioner's sugar and a pinch of salt.  To the mixture you add some vanilla extract and some framboise, creme de cassis, kirsch, or dark rum if you wish.  Fold in some heavy cream that has been whipped and pour the mixture into your mold that has been lined with cheesecloth.  Cover the mold with the cheese cloth and refrigerate for 12 hours or overnight.  I chilled mine for about 24 hours.  When you are ready to serve, you unmold and serve with the toppings of your choice. I served mine with fresh raspberries and some honey.
Not only was the dessert the center of conversation, it was delicious.  Rich and creamy with a nice light texture.  
This recipe is a keeper.  You can find this recipe on pages 425-426 in "Around My French Table."

Folding in Whipped Heavy Cream

 Lined With Cheesecloth

All the Whipped Cream Has Been Folded In

Ready to Chill

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