Coeur a La Creme With Raspberry and Grand Marnier Sauce |
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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 6 |
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A rich and creamy dessert with a raspberry suace. It's somewhere between a cheesecake and whipped cream. This unique recipe that all my frinds went mad over come from The Barefoot Contessa. Ingredients:
12 ounces cream cheese, at room temperature |
1 1/4 cups confectioners' sugar |
2 1/2 cups cold heavy cream |
2 teaspoons pure vanilla extract |
1/4 teaspoon grated lemon zest |
1 vanilla bean, seeds scraped from |
1 pint fresh raspberry |
1/2 pint fresh raspberry |
1/2 cup sugar |
1 cup seedless raspberry jam |
2 tablespoons orange-flavored liqueur (recommended ( grand marnier) |
Directions:
1. Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
2. Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
3. To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
4. You can find a coure de creme mold that is made for this dish at french specialty stores or online.
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