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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 Recipe

 

 

This, #dessert, recipe I saw made a very long time ago by a food network celebrity. A French style cheesecake is what I’d compare it to. You’d think by the name alone this dessert would be so hard, but really, Coeur A La Creme easier to make that a traditional cheesecake. The blueberry sauce that drizzles all down the sides just dresses that silky vanilla cream beautifully. Oh and if your not a sweets person, this dessert can be transformed into a savory version too. That one’s for another time.

Now traditionally, this dessert is made in a heart shape mold, I think that’s what coeur means. The mold has holes in the bottom to release the liquid out while it sets. I’ll get to that later, but let me tell you how I did this.

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Directions:
To start,  add the softened cream cheese in to the mixer with the paddle attachment. Let that go for a couple of minutes on low speed. Next, add in the confectioner sugar, cream that together until all the sugar is incorporated. A good tip is to have the mixer on slow when you add in the sugar, otherwise the sugar will spray all over the place.

Next, it’s time to add in the flavorings and change to the whisk attachment. Add the lemon zest, vanilla bean seeds, (save the vanilla pod and add to your sugar, and you’ll have vanilla sugar) pure vanilla extract, and the heavy cream. Start out the mixer on low speed and then turn up to high, whisk all the ingredients together until it has the consistency of whipped cream, like you see in the last picture.

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Now as you can see I have a strainer here. That’s what I’m using since I don’t have the traditional heart shaped mold.  Transfer the whipped flavored cream from the mixing bowl and place it into a cheesecloth lined strainer, like you see in the pictures above. Make sure you have enough cheesecloth ( you can get cheesecloth at you local grocery store), that you’ll be able to fold it over the top of the cream mixture. Place the covered cream mixture and set into the larger bowl. This is to let the extra liquid from the mixture will be able to drain out over night. Set this in the frig to 24 hours.

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After 24 hours, you can see that any liquid from the cream mixture has fallen into the bottom bowl. Discard the liquid.

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Directions for the blueberry sauce:
I toss in the blueberries, (reserving a handful of fresh blueberries for the garnish) water, sugar.and fresh lemon juice into a small sauce pot. On med heat, watching it carefully, I stir all this so it comes to a bubble. Then I turn it down to a simmer and let it cook for about 5-7 minutes, or until the blueberries start to burst and the juice has thicken slightly. I remove some of the semi-cooked blueberries from the pot and place those into a small bowl. I tell you why in a minute. The rest go into a food processor that I blend all together for the sauce. I place the blueberry sauce into a container with a lid and refrigerate overnight. So now I have the blueberry sauce, the semi- cooked blueberries, and the reserved fresh blueberries. This will give a lot of texture to the topping of this amazing creamy dessert.

The next day, when your ready to unwrap this dessert, just unfold the cheesecloth from the top gently. Place a plate over the top and invert the whole thing over onto the plate that you’re going to be serving the dessert on. Peel off the rest of the cheesecloth. You”llll have a white silky dome shaped dessert, with little specks of vanilla bean, resting like a pillow on your serving plate.

Next, take your blueberry sauce from the frig ( You may need to add 1-2 tablespoons of very hot water to thin out the sauce, stir well ), with a large spoon spoon the sauce over the top  where it just falls down all around the sides. Then, the blueberries that were semi-cooked, spoon those over the top of the sauce.

Now take the fresh reserved blueberries and spread those all around the outside rim of the Coeur A La Creme. I like to garnish with some fresh mint leaves. This is what you’ll have. You could do this with any type of berry you like

Coeur A La Creme

Inactive Prep time: full time to set is 24 hours
Prep for dessert with sauce: 30 minutes
Equipment:
Electric Stand Mixer with whisk and paddle attachments
1 fine mesh strainer
1 bowl slightly larger than strainer
1 large piece of cheese cloth ( large enough to cover all sides of the dessert while it drains)

Ingredients:
12 ounces of softened cream cheese
2-1/2 cup of heavy cream
1-1/2 cups of confectioner suger
zest of 1 lemon
1 vanilla bean
1 teaspoon of pure vanilla extract
1 large piece of cheesecloth

Ingredients for blueberry sauce:
1 pint of fresh blueberries
1/2 cup of granulated sugar
the juice of 1/2 a lemon
1/2 a cup of blueberry jam
1 sprig of fresh mint

Note:
Make everything for this dessert 24 hours in advance. .

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