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| French Fridays ~ Coeur à la Crème….Oooo La La! |
This mold is designed to drain the Coeur à la Creme. It has little holes on the bottom, with little feet to lift the mold off the dish while it drains. The mixture of cream cheese, whipped cream, and confectioners sugar are mixed with a few teaspoons of framboise or other liqueur of your choice. Then the mixture is placed into a cheesecloth lined mold. Allow it to drain and set, at least 12 hours in the refrigerator. Mine sat for closer to 24 hours. When ready to serve, pull back the cheesecloth and un-mold onto a plate. I garnished mine with raspberries and a wonderful chocolate raspberry sauce my son had bought in Napa Valley a few years ago. He opened it for our wonderful Coeur à la Crème! Everyone loved it!!
This is a keeper for me! It was easy and had such a nice flavor! It also looked so beautiful and impressive on the plate. It took me 8 years, but I finally got to give that mold a try!! As Martha would say “It’s A Good Thing”! Happy Friday everyone!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table”. If you would like to see what the other Doristas are up to check it out here.
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| Pour the Coeur à la Crème mixture into the mold lined with dampened cheesecloth |
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| Fold the cheesecloth over the mixture and refrigerate for at least 12 hours |
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| This was a lovely dessert….enjoyed by all |
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| My son had this bottle of Chocolate Raspberry Liqueur Sauce….it was wonderfully decadent! |
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| An absolutely luscious dessert |
That is so pretty and was so absolutely delicious, wasn't it. We loved it
ReplyDeleteand I hope to buy the proper mold soon. I served chocolate with my slice
and I thought it went well together.
Absolutely beautiful Kathy! I do the same thing with molds and gadgets, buy them years before I ever use them. By the way, you guys get much prettier raspberries up there. Have a great weekend!
ReplyDeleteYours almost makes me want to go and by a mold. Beautiful.
ReplyDeleteYou are so enthusiastic, I might have to try again! Thanks! :) Enjoy the weekend.
ReplyDeleteJust beautiful, Kathy! I ran out of time to make it, but will plan to soon based on your recommendation! I love Anettes Chocolate by Brent! We were lucky enough to visit their shop in Napa a couple of years ago. I'll bet this sauce was "just the thing" to top your coeur off.
ReplyDeleteI've always wondered what those little dishes with the holes were for...this looks fabulous, although it looks even better with that sauce on top! Does it taste like cheesecake?
ReplyDeleteThis dish was adorable in smaller molds, but in a large mold, it's incredibly impressive! What a beautiful dessert, Kathy! And the chocolate raspberry sauce sounds like a perfect accompaniment. Well done!
ReplyDeleteWow this seems like a reasonable amount of work for such an elegant dessert (even if it does require a special mold)! And perfect for Valentines Day!
ReplyDeleteWow, yours is so pretty....and chocolate sauce with it sounds perfect. You are a patient lady, 8 years of waiting to make that mold happy!!!
ReplyDeleteMy response to this recipe was not, why have I never made this before, but closer to, why have I never heard of this before?!
ReplyDeleteThat's such a pretty presentation, Kathy! I also am coveting that bottle of chocolate sauce - it looks perfect for this dish. It's funny how we can hang on to kitchen equipment for years without using it, but once we start, it's hard to understand the hesitation.
ReplyDeleteKathy, such a lovely heart. I confess to having a few specialty pieces of cook ware/ bakeware that spent far too long before they were used - but my heart knows they will be needed someday.
ReplyDeleteHave a nice weekend!
What a fun post- all the better when you are able to share such a winner with loved ones ! I too have a stash of items in my basement. I have an acctg job but when first out of college had 2nd jobs at night and on weekends at Williams Sonoma of Bridgewater Commons (you are a Jersey Gal so I am telling you this.....) and then the Dansk Outlet in Flemington NJ. Boy did I score some gorgeous gadgets. And yes, 20 + years later- a few have not been touched. But I love going to the pantry and still feel like it is Xmas when I see all this inspiring stuff. I also tend to pick up food souvenirs like that chocolate sauce so was happy to see you all break it out and break it in. Enjoy that family time and bonus points for taking the mold out there with you !!
ReplyDeleteI'm intrigued by that sauce! My mother made this dish when I was young and she was in a class herself that had her buy it. She gave it to me and its been in the basement for the last 10 years as it has been that long since I would let myself do anything heart shaped and 'cute' for V-day. I have to say I am drawn to the exterior texture of the dessert...but I do think I will fashion it into another shape if I make it again.
ReplyDeleteKathy, what a picture perfect presentation and you used the proper heart-shaped mold and decorated with delicious raspberries and enjoyed it with chocolate raspberry liquor sauce - very elegant indeed!
ReplyDeleteHave a wonderful weekend!
I can't wait to try it! The creme looks really tempting served with chocolate sauce and fresh raspberries.
ReplyDeleteYour creme looks so beautifully presented and smooth my friend :D
ReplyDeleteCheers
CCU
This dessert really does make a statement. Yours turned out wonderful!
ReplyDeletePretty!
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ReplyDeleteHi Kathy, I had to delete my previous post because it sent before I was finished:-)
ReplyDeleteYour dessert turned out beautiful, and that chocolate raspberry sauce sounds perfect for it! I loved how easy this was to put together, but looks so impressive! It will be a repeat in our house!
Looks like a gorgeous dessert. I'm glad your family enjoyed it. They'll want you to visit all the time! Have a great week.
ReplyDeleteI have a Couer a la Creme recipe in one of my cookbooks too, and I've always thought about making it. Yours turned out so beautifully, and it sounds like the sauce went perfectly with it! You couldn't have made a better Valentine's dessert.
ReplyDeleteI finally used the mold I had bought years ago, too! Wow, that chocolate raspberry sauce was perfect for your Coeur a la Creme!!! YUM!
ReplyDeleteBeautiful job, Kathy. The Raspberry Chocolate sauce is perfect. Glad you and your family enjoyed it.
ReplyDeleteReading about you buying the mold, but then not making the dessert until now just made me chuckle - you and I sound so much alike. I am glad that you got to use it finally and especially share it with your family. That last photo is just gorgeous.
ReplyDelete