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Raspberry Coeur a la Creme
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!
Servings 6 servings
Calories 528kcal
Ingredients
- 8 ounces cream cheese room temperature
- ¾ cup confectioners' sugar
- 1 ½ cups cold heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
Sauce Ingredients
- 1 pint fresh raspberries
- ¼ cup water
- ½ cup sugar
- 1 tablespoon framboise liqueur
- ½ cup raspberry jam
Instructions
- Using an electric mixer, beat the cream cheese and confectioners' sugar on high speed for 2 minutes.
- Change to the whisk attachment. Add the heavy cream, vanilla, and lemon zest on low speed. Beat on high speed until very thick.
- Line a few heart-shaped individual molds or one large heart mousse mold with cheesecloth. Pour in the cream mixture. Fold over the edges of cheesecloth. Transfer to a baking sheet for the liquid to drain. Refrigerate overnight
- Discard liquid from mold. Unmold the cream onto the plate.
- Make raspberry sauce by simmering ½ pint raspberries, ½ cup sugar, and ¼ cup water for 4 minutes. Blend with 1 cup seedless raspberry jam and 1 tablespoon framboise liqueur.
- Drizzle sauce around the cream. Top with fresh raspberries.
Video
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 66g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 146mg | Potassium: 250mg | Fiber: 5g | Sugar: 38g | Vitamin A: 1408IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 1mg