Why You’ll Love Coeur a La Creme Recipe

I appreciate this recipe because it looks impressive while relying on simple techniques. I like that it can be prepared ahead of time, which makes entertaining stress-free. I also enjoy how the flavors balance each other, with rich creaminess, gentle citrus, floral rose, and fresh berries all playing their part.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Coeur a la Creme
4 oz cream cheese (room temperature)
½ lemon (finely grated zest)
⅓ vanilla bean (split and seeded)
2 oz mascarpone cheese
3 oz confectioners sugar (⅔ cup)
8 oz heavy cream (1 cup)

Candied Rose Petals
Petals from 1 large rose (gently rinsed in a bowl of cold water and air dried)
2 pasteurized egg whites
8 oz superfine granulated sugar (1 cup (see note))

Raspberry Rose Sauce
12 oz frozen raspberries (defrosted (see note))
4 oz superfine sugar (½ cup)
1 tablespoon lemon juice
1 teaspoon rosewater (or to taste)

Garnish
Fresh raspberries

Directions

I start by lining a large perforated Coeur a la Creme dish or individual molds with moistened cheesecloth, then I set the dish on a larger pan to catch any draining liquid.

I beat the cream cheese, lemon zest, and vanilla seeds on low speed until softened, then increase to medium until smooth. I scrape the bowl thoroughly before adding the mascarpone and mixing again until no lumps remain.

With the mixer on low, I add the confectioners sugar, scrape the bowl, then increase the speed and mix for one minute to lighten the mixture. In a separate bowl, I whip the heavy cream to full peaks. I fold one third of the whipped cream into the cheese mixture to lighten it, then gently fold in the remaining whipped cream in two additions.

I pour the mixture into the prepared dish, smooth the top, and tap it gently on the counter to remove air pockets. I cover it with the cheesecloth edges and refrigerate it for at least four hours, preferably overnight.

For the candied rose petals, I set up three bowls with rose petals, egg whites, and sugar. I dip each petal into the egg whites, coat lightly, then toss in sugar and place on parchment to dry for at least four hours.

To finish, I puree the raspberries, strain out the seeds, and combine the puree with sugar, lemon juice, and rosewater. I unmold the Coeur a la Creme, pour the sauce around it, and garnish with rose petals and fresh raspberries.

Servings and Timing

I make this recipe to serve 4 people. I plan for about 1 hour of preparation time, 4 hours of chilling time, and a total time of approximately 5 hours from start to finish.

Variations

I sometimes substitute orange zest for lemon zest when I want a softer citrus note. I like using strawberries or mixed berries instead of raspberries for the sauce. When roses are unavailable, I skip the candied petals and focus on fresh berries and a dusting of sugar for garnish.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to two days. I do not reheat this dessert, as it is meant to be served chilled. I always keep it well covered to prevent it from absorbing other refrigerator odors.

FAQs

Can I make Coeur a la Creme ahead of time?

I often make it the day before serving because the texture improves with extra chilling time.

Do I need a special mold?

I like using a traditional mold, but I also use small perforated molds or even a sieve lined with cheesecloth.

Can I skip the rosewater?

I sometimes leave it out if I want a more classic raspberry flavor without floral notes.

Are raw egg whites safe for the rose petals?

I use pasteurized egg whites to ensure they are safe for consumption.

Can I use powdered sugar for the sauce?

I prefer superfine sugar for a smoother texture, but powdered sugar works in a pinch.

What if my cream mixture looks lumpy?

I make sure all cheeses are at room temperature and scrape the bowl often to keep the mixture smooth.

Can I freeze Coeur a la Creme?

I do not recommend freezing it because the texture can become grainy once thawed.

How do I unmold it cleanly?

I gently peel back the cheesecloth and invert the mold slowly onto the serving plate.

Can I use vanilla extract instead of a vanilla bean?

I sometimes use vanilla extract, though I find the bean gives a more refined flavor.

Is this dessert very sweet?

I find it balanced rather than overly sweet, especially with the tart raspberry sauce.

Conclusion

I love serving Coeur a la Creme when I want a dessert that feels special without being complicated. I find that its creamy texture, delicate flavors, and beautiful presentation make it perfect for sharing and savoring slowly.