Let's Dish With Linda Lou

Where You Taste The Love

Coeur à la Crème


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.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.


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Vanilla Sugar Jar






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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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Homemade Vanilla Shortbread Wedges

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I love my Homemade Vanilla Shortbread Wedges #shortbread. When I saw this recipe, I made a few small changes adopting it as my own. With a few small changes, this type of cookie has to be my favorite. Let me start at the beginning.

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Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Bake Time: 20 to 25 minutes
Total Time: 1 hour 5 minutes
Yields: 8 servings
Equipment: Stand Mixer or a hand-held electric mixer, 1 non-stick tart pan with a removable bottom, rimmed baking sheet pan, off-set spatula, mesh sieve with a handle, large mixing bowl

2 sticks (16 tablespoons) of  butter, unsalted, plus extra butter to grease tart pan
1 cup of vanilla-flavored granulated sugar (reserve a 1/4 cup for sprinkling on top), substitute granulated sugar
2 cups of all-purpose flour
1 tablespoon of pure vanilla extract
1/4 teaspoon of Kosher salt
garnish with a sprig of fresh mint

Note: Reserve the butter wrappers.

In the bowl of a mixer with a paddle attachment, place room temperature softened butter, vanilla, and granulated sugar. Cream the butter, for a couple of minutes, until all the ingredients are combined.

Next, sift the all-purpose flour and Kosher salt into a bowl. Slowly add the sifted flour to the creamed butter, a little at a time, until all the flour has been added.

The dough is sticky and that’s what you want. Use a removable bottom tart pan. Before I add the shortbread batter to the pan, I use the excess butter that’s on the wrappers to grease the tart pan.

Once it’s combined, transfer the shortbread dough to a buttered tart pan. Using an off-set spatula, spread the dough out using an offset spatula.

Place a piece of plastic wrap over the dough. Using the bottom of a measuring cup, smooth out the dough all over the top and around the sides. Refrigerate the dough for a 1/2 hour.

Preheat oven to 350-degrees F.

After 30 minutes, remove the plastic wrap. Using a fork, crimp all around the outside edges of the shortbread. Next, sprinkle granulated sugar over the top of the dough.  I’m using vanilla sugar for the top.

Place the tart pan on top of a rimmed baking sheet pan. Bake for 20 to 25 minutes or until the top is a light golden brown.

I like my #shortbreadcookies to be on the soft side, so between 20 to 25 minutes is perfect for me. If you prefer a crunchier shortbread, bake for the whole 25 minutes.

When the shortbread cookie is finished baking allow to cool completely. Then remove the bottom of the tart pan and slice into 8 equal slices.

Tip: Once you used the caviar (seeds) from a vanilla pod, don’t throw the pod away. To make vanilla sugar, place a seeded vanilla pod right into your sugar container. Your granulated sugar will be forever be perfumed with vanilla flavor.

Serve the Homemade Vanilla Shortbread Wedges with a sprig of fresh mint and a cold glass of milk.

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Lavender And Vanilla Sugar


Today I was watering my flowers and herbs when it hit me, let me cut a bloom off my lavender plant. I can stick inside a tube of sugar and soon I’ll have Lavender Sugar. Then I thought I might as well make Vanilla Sugar too using my used vanilla bean pod.


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