Coeur à la Crème is cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French-style cheesecake. Coeur à la Crème, by its name alone, seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.
I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but in a style of my own. At the time, I didn’t have the correct mold. Ina Garten made this dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.
Let me walk you through how easy this dessert is to make.
Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand mixer fitted with a whisk and paddle attachments, 1 mesh sieve, heart-shaped mold, a large piece of cheesecloth, 1 large mixing bowl, 1 (3-quart) saucepot, large serving platter
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
1 lemon, zested
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheesecloth
Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1/2 cup granulated sugar
1/2 a lemon, juiced
1/2 cup blueberry jam
1 sprig of fresh mint
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise, the sugar will spray all over the place.
Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.
Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at your local grocery store) to cover the top of the flavored cream too. Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let it set up for 24 hours. Discard the liquid.
Directions For Blueberry Sauce:
Add the blueberries to a saucepot, reserving a good handful back for garnish. water, sugar, and fresh lemon juice. On medium heat, stirring all the ingredients together, watching until it comes to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly. I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.
Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrigerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety of different textures.
The next day, remove the flavored cream from the frig. Unfold the cheesecloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off the rest of the cheesecloth from the cream. You’ll have a white silky dome-shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.
Next, take the blueberry sauce, semi-cooked blueberries, and fresh blueberries out of the frig. If the sauce is too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top of the dome-shaped cream and let the sauce fall down all over the sides.
Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally, take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint. There you have it, my Coeur à la Crème.
Note: You could use whatever berries you like for the topping. Raspberries would be delicious.
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