Coeur a la Creme must be the world’s most romantic dessert! This classic treat is luscious, beautiful, and definitely meant to be eaten from one plate with two spoons. I mean, just the name (said with your best French accent) says “romance”.
Traditionally, Coeur a la Creme is molded in a special heart-shaped ceramic dish with holes on the bottom. The idea is that the excess liquid will drain away from the cream as it sits in the refrigerator. I bought one years ago and have used it every time I’ve made this dessert.
Do you really need a special Coeur a la Creme mold?
But I got to thinking as I was writing this post that I don’t ever remember seeing much liquid under the dish after the cream sat overnight in the refrigerator. So is the special pan really necessary? I made a second Coeur in a 6″ heart shaped aluminum cake pan lined with cheesecloth. There really was no difference between the two Coeurs, so I would say there is no need to buy the special pan if you already own small heart shaped cake pan. The other options would be to use any other 6″ cake pan or a small sieve to mold the dessert. But if you don’t have something already in the house, the traditional dish is not very expensive and you’ll probably use it again.
A Fresh Take on the Classic Coeur a la Creme
My take on this classic french dessert has a couple of updates. Instead of using only cream cheese, I use a mixture of cream cheese and mascarpone. I love mascarpone’s sweet and smooth taste and I think using the two cheeses makes for a lighter texture and more interesting flavor.
Speaking of interesting flavor, a splash of rosewater adds an intriguing note to the raspberry sauce. (Save a little of the raspberry-rose sauce to make Raspberry-Rose Bellinis for a romantic start to your evening.) A tumble of candied rose petals is all you need to finish your beautiful creation.
We all know that making food, especially dessert, is a way to express love. What better way to say “I love you” than with a gorgeous, delicious and easy to make Coeur a la Creme? Try to get unsweetened frozen raspberries. If the raspberries are frozen in sugar syrup adjust the sugar accordingly.[br][br]If you don't have superfine sugar run granulated sugar in a food processor or blender for 30 seconds.
Coeur a la Creme
Raspberry Rose Sauce
Candied Rose Petals
Prep the Mold
Coeur a la Creme
Make the Candied Rose Petals
Make the Sauce
Try to get unsweetened frozen raspberries. If the raspberries are frozen in sugar syrup adjust the sugar accordingly.[br][br]If you don't have superfine sugar run granulated sugar in a food processor or blender for 30 seconds.