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Yes, I should have said that this is a little different, made with mascarpone...
Joined: Dec 10, 2005
Posted to Thread #14737 at 10:33 pm on May 8, 2009
no draining until it hits the mold.
I guess it won't even matter if it freezes solid. It sure does taste good.
8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
PreparationCut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
Assemble and serve:
Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.
Other messages in this thread:
- 14737. Has anyone frozen Coeur a la Creme? I put mine into the frig 2 hours ago and I'm - Marg CDN - 9:48pm on 05/08/09 (8)
- I haven't made one in years now but isn't part of the setting in the draining? I think freezing - Randi - 9:51pm on 05/08/09
- Yes, I should have said that this is a little different, made with mascarpone... - Marg CDN - 10:33pm on 05/08/09
- Marg, how did the coeur turn out last night? [NT] - Randi - 6:53pm on 05/09/09
- The freezer certainly knocked some sense into it. It was only in for about 1.5 hours and became - Marg CDN - 9:23pm on 05/09/09
- Marg/Randi, I had to look this rec up. New to me. Do you need to make it in special molds or will - barb_b - 9:58pm on 05/09/09
- And it very simple. You don't need any special mold. I used a large non-stick heart- - Marg CDN - 10:10pm on 05/09/09
- well..... the "traditional" molds have perferated bottoms to allow the cream to drain - Randi - 11:38pm on 05/09/09
- Agree re perforations. But I've never done Marg's recipe with mascarpone. Mine is cream cheese, - Shaun in TO - 2:05pm on 05/10/09