vanilla-recipes

Coeur a la Creme Recipe

Rahul Agrawal

List of Ingredients

Main Mixture:

  • 1/2 lb cream cheese

  • 1/2 cup confectioner’s sugar

  • 1/2 vanilla bean

  • 1 pint heavy cream

Sauce:

  • 1 package frozen raspberries

  • 1/2 cup red currant jelly

  • 1 tablespoon framboise (raspberry liqueur or wine)

  • 1 pint fresh strawberries

Vanilla Bean Recipe Directions

  1. Put the cream cheese in a mixer bowl and beat until light and fluffy.

  2. Slowly add the confectioner’s sugar and the vanilla bean (split the vanilla bean lengthwise and scrape out the seeds).

  3. In another mixer bowl, add the heavy cream and whip until it holds its shape.

  4. Add the whipped cream to the cream cheese mixture and mix lightly.

  5. Line the heart-shaped mold with cheesecloth wrung out in ice water, fill with the cream cheese mixture, and put the mold in the refrigerator for at least 6 hours.

    • Place a plate underneath so it can drain off.

  6. At serving time, unmold the crème on a round serving platter.

  7. Surround it with fresh strawberries and serve with the sauce on the side.

Sauce Preparation:

  • Defrost raspberries under running water for a few minutes.

  • Put raspberries, currant jelly, and framboise into a blender and blend well.

  • Pour the sauce through a strainer to remove seeds.

Bon Appétit!
From the kitchen of Dosha Whitaker — originally served at the Kennedy White House