Coeur a La Creme Recipe

coeur la creme with raspberry rose sauce and candied rose petals

4.50 from 4 reviews

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".

Prep Time1

Bake Time4

Total Time5

Servings:4 servings

Ingredients

Coeur a la Creme

4 oz cream cheese (room temperature)
½ lemon (finely grated zest)
⅓ vanilla bean (split and seeded)
2 oz mascarpone cheese
3 oz confectioners sugar (⅔ cup)
8 oz heavy cream (1 cup)

Candied Rose Petals

Petals from 1 large rose (gently rinsed in a bowl of cold water and air dried)
2 pasteurized egg whites
8 oz superfine granulated sugar (1 cup (see note))

Raspberry Rose Sauce

12 oz frozen raspberries (defrosted (see note))
4 oz superfine sugar (½ cup)
1 tablespoon lemon juice
1 teaspoon rosewater (or to taste)

Garnish

Fresh raspberries

Instructions

Coeur a la Creme

Line a large perforated Coeur a la Creme dish or individual molds of your choice with moistened cheesecloth. Set the dish on a larger pan to collect any liquid that drains.
Beat 4 oz cream cheese, finely grated zest from ½ lemon and seeds from ⅓ vanilla bean on low speed to soften. Increase the speed to medium and mix until the cheese is smooth. Scrape the bowl thoroughly to avoid lumps. Add 2 oz mascarpone cheese and mix until smooth. Scrape the bowl again to make sure no lumps remain.
With the mixer running on low, add 3 oz confectioners sugar. Scrape the bowl again. Increase the speed to medium-high and mix for 1 minute to lighten. Remove the bowl from the mixer. In a separate bowl, whip 8 oz heavy cream to full peak. Fold ⅓ of the whipped cream into the cheese mixture to lighten. Add the remaining whipped cream in two batches.
Pour the mixture into the cheesecloth lined dish and smooth to even out the top. Rap the dish on the counter a couple to times to eliminate any air pockets. Cover the top with the edges of the cheesecloth and refrigerate at least 4 hours, preferably over night.

Candied Rose Petals

Set up three bowls, one with Petals from 1 large rose, one with 2 pasteurized egg whites and one with 8 oz superfine granulated sugar.
Line a sheet pan with parchment paper. Dip each rose petal into the egg whites and use your fingers to spread the whites all over both sides. Allow any excess to drip off. You want a thin coating of egg whites. Drop the petal into the sugar and toss to completely coat. Set on the sheet pan to dry for at least 4 hours.

Sauce & Serve

Puree12 oz frozen raspberries in a food processor or blender. To remove the seeds, run through a sieve or the fruit strainer attachment of your mixer. Combine the raspberry puree with 4 oz superfine sugar, 1 tablespoon lemon juice and 1 teaspoon rosewater. Adjust the amount of sugar and rose water to your taste.
Unmold the Coeur a la Creme onto a serving platter with raised sides or a shallow bowl. Pour the sauce around the Coeur. Arrange the rose petals and raspberries to garnish.

Notes

Try to get unsweetened frozen raspberries. If the raspberries are frozen in sugar syrup adjust the sugar accordingly.

If you don't have superfine sugar run granulated sugar in a food processor or blender for 30 seconds.

Nutrition