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| | Coeur A La Creme With Raspberry Sauce
Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 8 oz mascarpone cheese
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp raspberry liqueur
- 1/2 cup sifted confectioners' sugar
Sauce:
- 1 pint fresh raspberries
- 1 tbsp sugar
- 1 tsp fresh lemon juice
STEP BY STEP:
- Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly
- Press 1 square into each of 4 perforated heart-shaped ceramic molds and set aside
- Whip the cheese, 1/4 cup cream, vanilla, lemon juice, and the liqueur until well blended and refrigerate
- Whip the remaining cream and sugar until the cream forms stiff peaks
- Fold the whipped cream into the cheese mixture and spoon into molds
- Fold the edges of the cheesecloth over the tops and refrigerate for 3 hours
- For the sauce, puree raspberries, sugar and lemon juice. Strain and refrigerate
- Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently
- Smooth with back of spoon and remove cheesecloth slowly. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries.
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Creme Brulee
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