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Coeur a La Creme Recipe

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A classic French-inspired dessert made with a light, creamy cheese base delicately flavored with lemon, vanilla, and mascarpone, served with a bright raspberry rose sauce and elegant candied rose petals.

Ingredients

4 oz cream cheese, room temperature

1/2 lemon, finely grated zest

1/3 vanilla bean, split and seeded

2 oz mascarpone cheese

3 oz confectioners sugar (about 2/3 cup)

8 oz heavy cream (1 cup)

Petals from 1 large rose, rinsed and dried

2 pasteurized egg whites

8 oz superfine granulated sugar (1 cup)

12 oz frozen raspberries, defrosted

4 oz superfine sugar (1/2 cup)

1 tablespoon lemon juice

1 teaspoon rosewater

Fresh raspberries for garnish

Instructions

  1. Line a perforated Coeur a la Creme mold or individual molds with moistened cheesecloth and place on a pan to catch liquid.
  2. Beat cream cheese, lemon zest, and vanilla seeds on low speed, then increase to medium until smooth. Scrape the bowl well.
  3. Add mascarpone and mix until fully smooth with no lumps.
  4. With mixer on low, add confectioners sugar. Scrape bowl, then beat on higher speed for one minute to lighten.
  5. In a separate bowl, whip heavy cream to full peaks.
  6. Fold one third of whipped cream into the cheese mixture, then gently fold in the remaining whipped cream in two additions.
  7. Spoon mixture into prepared mold, smooth the top, tap gently to remove air pockets, cover with cheesecloth, and refrigerate at least 4 hours or overnight.
  8. For candied rose petals, dip each petal into egg whites, coat lightly, toss in sugar, and dry on parchment for at least 4 hours.
  9. Puree raspberries, strain seeds, then mix with sugar, lemon juice, and rosewater.
  10. Unmold the Coeur a la Creme, spoon sauce around it, and garnish with candied rose petals and fresh raspberries.

Notes

Ensure all cheeses are at room temperature for a smooth texture.

Pasteurized egg whites are recommended for safety.

The dessert improves in texture when made a day ahead.

Rosewater can be adjusted or omitted to taste.

Keep covered in the refrigerator to avoid absorbing odors.

Nutrition

Find it online: https://chocolatecoveredamy.com/coeur-a-la-creme-recipe/