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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Coeur a la Creme with Blueberry Sauce

on September 22, 2013

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The one thing about a dish or a dessert that I love the best is one you can make in advance.  This dessert is one of those and it’s very simple to make.  It just takes a little patience. I would say that this is,  kind of, the French version of a cheese cake, but a lot more elegant.

Ingredients:

11/2  bars of cream cheese (12 ounces) at room temperature

1 1/2 cups of confectioner’s sugar

2 1/2 cups of cold heavy cream

1 tablespoon of pure vanilla extract

1/2 teaspoon of lemon zest,  grated

1 vanilla bean seeded

2 half- pints of blueberries

Directions:

Place cream cheese and confectioner’s sugar in a bowl of an electric mixer. Using the paddle attachment beat on high speed until sugar is mixed well.  Scrape sides of bowl with a spatula then change to whisk attachment.  Mixer on low, add the cold heavy cream, vanilla, lemon zest, and vanilla bean seeds. Now beat on high until mixture becomes very thick, like whip cream would.  Take a small metal sieve or a berry colander and place it over a bowl so that there will be room for the liquid from the cream to drain out into the bowl below.  Line the top bowl with cheesecloth enough so that it will hang over the sides of the sieve or colander.  Pour the cream mixture into the cheesecloth and fold the ends of the cloth over the top and press down gently. Set the mixture in refrigerator overnight.  Next day when ready to serve get rid of the liquid and take the cloth loose from the top.  Place serving plate on top and flip upside down and take the cloth off of the rest of the mold.  Place back in refrigerator.  In a small sauce pan put 1 half pint of blueberries, 1/4 cup of granulated sugar, half a cup of blueberry jam, 2 tablespoon of lemon juice, that ‘s about half of the lemon that you grated, bring to a boil then simmer for 3 minutes.  Pour this mixture into food processor and process until smooth. then chill for about 10 minutes.  Pour sauce over the cream mold and garnish with the other pint of fresh blueberries and a sprig of mint.Image

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