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Photo courtesy of deirdren

Want to impress that special someone on Valentine’s Day? Whether you’re going out for lunch/dinner or staying home, why not prepare this delicious dessert to win hearts.  My sister made this years ago and we just had to have the recipe.

Coeur à la crème with raspberries

  • 1 vanilla bean
  • 1 pckg (8 oz) cream cheese, softened
  • 2/3 c. confectioners’ (or icing) sugar
  • 1/4 c. sour cream
  • 1 c. heavy cream, whipped
  • 2 t. cornstarch (cornflour)
  • 2 T orange-flavoured liqueur
  • 1 pckg (10 oz) frozen strawberries, thawed
  • 1/2 pint fresh raspberries if available
  • 1 T julienned orange zest

1.  Line six 1/2 c. coeur à la crème molds (see note) with cheesecloth with enough overhang to cover filling later.  In bowl, combine seeds from vanilla bean, cream cheese, sugar and sour cream; beat until smooth.  Fold in whipped cream.  Spoon into molds; fold cheesecloth over filling.  Refrigerate at least 6 hours.

2.  Make sauce: In saucepan, blend cornstarch with liqueur.  In food processor, puree thawed raspberries; pass through sieve placed over same pan.  Bring to boiling, stirring.  Cool. Stir in fresh raspberries and 1 1/2 t. zest.

3.  To serve: Unwrap and invert each coeur à la crème  on to a plate.  Pour sauce on and around each coeur; top with remaining zest.  Makes 6 servings, 1 1/2 c. sauce.


Until next time,

Your Boomer Life Partners

Note:  You will find the molds in fine kitchen shops and some restaurant/hospitality suppliers.