Recipes : Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries : Food Network

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Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Recipe courtesy Emeril Lagasse

Ingredients
4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish

Directions
In a medium bowl, combine all of the ingredients and beat together with
a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped
ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese

mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in
a shallow dish to catch any drips for at least 4 hours, and up to 2 days.

To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on
the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20
minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh
raspberries and mint.

Ingredients
Raspberry Coulis:

Directions
2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat.

Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering
raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and
refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1
month.

Yield: 2 cups

Ingredients
Simple Syrup:

Directions
1/2 cup sugar
1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat
to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour
the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be
stored in an air-tight container in the refrigerator for up to 1 week.

Yield: about 3/4 cup syrup