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Coeurs à la Crème for Valentine's Day

This is a recipe from the Whitehouse.
Course Cheese Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Valerie Lugonja

Ingredients

  • Ingredients for Coeurs à la Crème:
  • 4 (10x10-inch) squares cheesecloth
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup crème fraîche or sour cream
  • 4 tablespoons powdered sugar , divided
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Ingredients for Cassis Raspberry Blackberry Hibiscus Flower Garnish:

  • fresh raspberries
  • fresh blackberries
  • 1/2 cup cassis syrup (same recipe as cassis sorbet (on my site), but not frozen; just strained)
  • fresh mint or hibiscus flower to garnish
  • Ingredients for Sour Cherry Soup:
  • sour cherries preserved in simple syrup

Instructions

Instructions for Coeurs à la Crème:

  1. Rinse cheesecloth under water; squeeze until just damp
  2. Line each of four 3- to 4-inch Coeurs à la Crème molds with 1 square of cheesecloth (I used double thickness)
  3. Using electric mixer, beat cream cheese, homemade crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth (about 4 minutes)
  4. Press through fine strainer; divide among molds; fold cheesecloth over
  5. Place molds in shallow baking dish; cover with plastic wrap; chill at least 4 hours and up to 1 day
  6. Unmold onto serving plate and garnish with sauce

Instructions for Coeurs à la Crème with the Thermomix:

  1. Rinse cheesecloth under water; squeeze until just damp
  2. Line each of four 3- to 4-inch Coeurs à la Crème molds with 1 square of cheesecloth (I used double thickness)
  3. Scale room temperature cream cheese, homemade crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt into the TM bowl; insert butterfly
  4. Set time to 2 minutes and speed at 3-4 to whip mixture well; scrape all ingredients out of the TM bowl and into a fine tami or sieve
  5. Press cheese through fine strainer; divide among molds; fold cheesecloth over
  6. Place molds in shallow baking dish; cover with plastic wrap; chill at least 4 hours and up to 1 day
  7. Unmold onto serving plate and garnish with sauce

Instructions for Garnish:

  1. Garnish the Coeurs à la Crème: with a either suggestion, above
  2. Garnish with mint and flower