One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious “heart” of the cream. Coeur à la crème molds are usually available at kitchen supply stores (I picked up my mold at Sur le Table in Annapolis). Recipe courtesy of The Inn at Little Washington.
Ingredients:
- 8 ounces mascarpone cheese, softened
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon Chambord or other raspberry liqueur
- 1/2 cup sifted confectioners’ sugar
For raspberry sauce
- 1 pint fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
Garnishes
- fresh raspberries
- mint leaves
Preparation:
Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.In a small bowl, whip the remaining 1 cup cream and the confectioners’ sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
Assemble and serve:
Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.