– Valentine’s Day Coeur à la Crème – perfect for two. –
If you’re looking for a perfect Valentine’s Day dessert for two (after your special Valentine’s Day cheese plate, of course), look no further than the classic coeur à la crème, which literally means “heart of cream.” A traditional French treat, coeur à la crème is anything but difficult to make, requiring only about ten minutes worth of actual work and then an overnight nap in the refrigerator. This recipe is basically a sweet, cream-cheesy filling poured into a heart-shaped mold. And it’s the perfect size to be shared!
Or, you might consider making two pink Valentine’s Day soufflés, if you’re feeling even fancier.
You can make coeur à la crème the night before, if you like, or the morning of the day you plan to serve it as long as you’ve got at least eight hours to let it set in the fridge. As the heart relaxes in the refrigerator, excess moisture drains out of the holes on the bottom of the mold and turns the once light, fluffy cream into a richer, more mature version of itself. For full flavor effect, let the unmolded heart sit at room temperature for 15 to 30 minutes before serving. The flavor compounds in milk are fat soluble, which means they taste better at room temperature.
Note: You’ll need a coeur à la crème mold, which can be made of either porcelain or plastic. Another option for a simple Valentine’s Day dessert is a creamy rice pudding, complete with fresh cream stirred into the mix.
Valentine's Day Coeur à la Crème
For the Coeur à la Crème
- 1 cup mascarpone cheese at room temperature
- 1/2 cup crème fraîche
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest from 1 lemon
- 1 pinch salt
- 2 cups heavy cream
For Optional Raspberry Sauce
- 1 cup raspberries
- 2 tablespoons sugar
For the Coeur à la Crème
- Set a small cooling rack inside of a small, rimmed baking sheet. Line a coeur à la crème mold with four sheets of cheesecloth, one of top of the other. Set the mold on top of the cooling rack and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine mascarpone and crème fraîche, beating on medium-low speed until creamy. Slowly add powdered sugar, beating until fully incorporated. Scrape down the sides of the bowl as necessary.
- Add vanilla, lemon zest, and salt. Beat until well mixed. Drizzle in heavy cream, in a thin stream, and beat until the cream has thickened to soft peaks.
- Scoop the cream into the lined heart mold, making sure to push it down into the corners of the mold. Fold the edges of the cheesecloth over the top of the mold to cover the cream. Make sure that there is space between the mold and the pan beneath it to allow for proper drainage. Slide the baking sheet into the refrigerator and let drain for eight hours, or overnight. Once the cream has drained, discard the runoff liquid and unmold the heart onto a plate.
For Optional Raspberry Sauce:
- Combine raspberries and sugar in a bowl and stir well, gently mashing the berries to create a little added texture. Cover the bowl and allow to sit for 1 hour, stirring occasionally. Drizzle over unmolded coeur à la crème and serve immediately (with two spoons!).
This content was originally posted on FearlessFresh.com.