Valentine's Day Coeur à la Crème With Raspberries Recipe

This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work!

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INGREDIENTS

1 cup of 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
Pinch of salt
2 cups heavy cream
For The Raspberry Sauce
1 cup raspberries
2 tablespoons sugar

Servings

INSTRUCTIONS

See original recipe: https://www.seriouseats.com/r...

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NOTES

Alert editor

Valentine's Day Coeur à la Crème With Raspberries Recipe

1 cup of 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 
  Pinch of salt 
2 cups heavy cream 
  &nbsp 
  For The Raspberry Sauce 
1 cup raspberries 
2 tablespoons sugar

[
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "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."
  },
  {
    "@type": "HowToStep",
    "text": "For the 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!). "
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (251g)
Recipe Makes: 2 Servings

Calories: 585
Calories from Fat: 485 (83%)

Amt Per Serving		% DV

	Total Fat 53.9g	72 %
	Saturated Fat 32.9g	165 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 2.3g
Cholesterol 188mg		58 %
Sodium 3650.3mg		126 %
Potassium 253.9mg		7 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 4g	16 %
	Sugars, other 19.5g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 585

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