Raspberry Coeur à la Crème

Coeur a la creme with raspberry sauce is a heart-shaped French dessert, a cross between a cheesecake and a flan. This soft and beautiful dessert is naturally gluten-free, and you can make it without a special mold!

I've always been drawn to desserts that blend simplicity with elegance. Think of something you could serve to your friends for dinner and your kids on a Friday night, without too much extra work. Coeur à la crème is a dessert that fits the bill. 

What is Coeur à la Crème?

Translating to 'heart with cream,' this French dessert is both visually stunning and delicious. It's traditionally made with cream cheese mixed with whipped cream and confectioners' sugar and often enhanced with vanilla or citrus zest. For my version, I serve it with a tangy homemade raspberry sauce that is similar to the flavors of my meringues with raspberry coulis. For another amazing, sweet and tangy raspberry sauce version, try this Raspberry Coulis.

The texture of coeur à la crème is like a luxurious cross between a cheesecake and a mousse, but lighter. Preparing it involves molding the mixture into heart-shaped forms lined with cheesecloth. This allows the whey to drain out, the cheese to condense and create an irresistibly smooth and creamy consistency—similar to a no-bake cheesecake.

This dessert is ideal for romantic occasions because of its heart shape. It's also a joy to dress up with sauces, like a scrape from a fresh vanilla bean, a homemade raspberry coulis or a dash of Grand Marnier for added flair.

I love serving coeur à la crème because it gives me an excuse to get creative with toppings or keep it simple. It's perfect for Valentine's Day dessert, in particular! 

Whether it's for a special evening or for an easy family dessert, this recipe is a testament to the beauty of French cooking. It shows that a few quality ingredients can go a long way, with little work. 

Ingredients

These are the things you will need to make this French dessert:

• Cream cheese (room temperature): Essential for the creamy base of the dessert. Ensure it is full-fat for the best texture and flavor.
• Confectioners' sugar: It is used to sweeten the cream cheese mixture without the graininess that granulated sugar might leave. Ensure it is sifted to avoid lumps.
• Heavy cream (cold): It's whipped and folded into the cream cheese mixture to provide a light and airy texture. It must be cold to whip properly.
• Vanilla extract: It adds a classic flavor to the dessert. Use vanilla bean seeds or pure vanilla extract rather than imitation for the best taste.
• Lemon zest: It provides a fresh, citrus note that cuts through the richness of the creams. Ensure it's finely grated to distribute evenly.
• Fresh raspberries: These are typically used as a topping or garnish for Coeur à la Crème. If they are not in season, you can use other fresh berries or consider a berry coulis.
• Water: Likely used for making a syrup with sugar for the raspberry sauce. It's a basic ingredient that doesn't need adjustment.
• Sugar: This is probably for the raspberry sauce as well. Adjust the sweetness to taste, especially if your raspberries are sweet or tart.
• Framboise liqueur: It will enhance the raspberry sauce with a deeper flavor and a hint of alcohol. You can omit a non-alcoholic version or use a raspberry extract if you prefer a non-alcoholic version.
• Raspberry jam: This can intensify the raspberry flavor in the sauce or as an additional layer in the dessert. Choose a high-quality jam with a strong raspberry presence.

See the recipe card for exact quantities. 

Step-by-step Instructions

Prepare the Cream Base:

Begin by whisking the cream cheese and powdered sugar with an electric mixer or a standing mixer with a paddle attachment on high for 2 minutes until mixture is very thick and well combined. It should have the texture of crème fraîche at this point. 

Switch to a whisk attachment and incorporate the heavy cream, a hint of vanilla, and a sprinkle of lemon zest. Then, beat on high until the mixture becomes thick and luxuriant, like whipped cream. 

Setting the Coeur à la Crème:

Take a heart-shaped mold and line it carefully with damp cheesecloth. There are coeur à la crème molds with holes in the bottom that help the whey drain out. However, I find a special mold isn't necessary. I use a few large cookie molds or one cake heart-shaped mold and line it with cheesecloth, and then place the whole thing on a baking sheet to catch the liquid draining overnight. This works just as well!

Gently spoon the cream mixture into the mold, smoothing it if necessary. Then, fold the excess cheesecloth over the top to cover it completely.

Place molds in the fridge and let it set overnight to ensure it firms up nicely.

Unmolding and Serving:

The next day, discard any liquid from the mold and carefully remove the cream onto a serving plate.

Make a raspberry sauce by simmering fresh raspberries, sugar, and water together for a touch of fruitiness. After 4 minutes, blend this mixture with raspberry jam and a pop of framboise liqueur for added depth.

Pour your luscious raspberry sauce around the set cream and adorn with a scattering of fresh raspberries for a vibrant finish.

Storage and Freezer Instructions

When I make a batch of Coeur a la Creme, I always ensure it's stored properly to maintain its quality. Freshly made, it should be refrigerated and consumed within 48 hours. I wrap my servings in plastic wrap, or I place them in an airtight container; this helps to keep out odors and prevent the delicate dessert from drying out.

Here's how I handle freezing:

• Preparation: Before freezing, make certain your Coeur a la Creme is completely set and firm.
• Wrapping: I wrap individual servings tightly with plastic freezer wrap or aluminum foil.
• Storage Time: It's best enjoyed if eaten within a month; after that, texture and flavor might start to decline.

Thawing Tips:

• Thaw it in the refrigerator overnight. I avoid countertop thawing because it can make the texture grainy.

Note: Freezing can alter the texture slightly, so keep this in mind if you choose to freeze it.

Quick Reference:

Action	Method	Storage Time
Refrigeration	Airtight container	Up to 48 hours
Freezing	Wrapped in freezer wrap/foil	Up to 1 month
Thawing	In refrigerator overnight	-

Variations

Coeur à la Crème can be as versatile as you wish. If you're looking to play around with flavors and presentations, you're in luck! Here's a little table I like to use for quick inspiration:

Base Ingredients	Suggested Variations
Cream Cheese	Goat Cheese or Mascarpone
Confectioners' Sugar	Maple Syrup or Honey
Vanilla Extract	Almond or Orange Blossom Water

For fruit lovers, I recommend swapping the classic raspberry sauce with something seasonal, like a summery strawberry-currant sauce. Or, for a twist, incorporate mixed berries, citrus zest, or exotic fruits like mango or passionfruit.

Texture-wise, nothing beats the silkiness of well-whipped cream, but I won't judge if you fold in some finely chopped nuts or chocolate bits for a crunch.

For a more rustic take, you might even consider spice-infused creams—think cardamom, nutmeg, or cinnamon—which pair incredibly with a dollop of apple compote or roasted pears.

Last but not least, a delicate garnish of edible flowers or a sprinkle of pistachios adds beauty and texture, making your dessert yummy and Instagram-worthy. Let your creativity guide you!

Accompanying Dishes and Serving Suggestions

When I serve Coeur à la Crème, I like to think about balance in flavors and textures. Here are a few things I like to serve alongside this dessert:

• Fruit Sauces: To complement the richness of the dessert, try a tangy raspberry jam, raspberry coulis, or sweet strawberry jam as an alternative sauce. 
• Fresh Fruit: Besides sauces, fresh fruit like a handful of berries or thinly sliced kiwi add a refreshing touch. You can also try to pair it with a fruit salad. 

For a more elaborate spread, consider pairing your dessert with the appropriate drinks. Alcoholic or non-alcoholic options abound!

• Light Wine: A glass of chilled Prosecco, a delicate Riesling, or a wine spritzer pairs wonderfully.
• Cheese Board: If I'm feeling fancy, I'll include a selection of cheeses—think Brie, goat cheese, and a mild blue—to precede the dessert. It would also go with nicely with a dessert board. 

When serving Coeur à la Crème, the right tools enhance the experience. A cheese spatula is essential for smooth serving, ensuring that each portion maintains its shape and elegance. Dessert plates are the perfect size for individual servings, allowing guests to enjoy their own neatly presented portion. To finish, a simple garnish such as mint leaves or edible flowers adds a touch of sophistication to each plate, making the dessert not only delicious but visually appealing as well.

Coeur à la Crème is best enjoyed chilled. I usually plate each serving and garnish right before guests dig in, ensuring the perfect blend of elegance and flavor.

Recipe