Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Gourmet Meals for Two

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Picture of Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries Recipe

Photo: Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Cook Time:
15 min
Level:
Easy
Yield:
1 coeur, 2 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 20 min
Cook: 15 min
Total:: 4 hr 55 min

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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.

Raspberry Coulis:

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

Simple Syrup:

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

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Comments & Reviews

recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Sarah Eagle Mountain, UT 09-09-2009
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So many uses!
Rated: 5 stars out of 5

I had a lot of beautiful raspberries to use up so I decided to try the Raspberry Coulis portion of this recipe. I made a... triple batch. SO GOOD! We drizzle it over ice cream, cheese cake, or even cottage cheese as a snack. It would be great over Angel Food cake with some whipped cream....the uses are endless. I would love to try the Coeur a la Creme portion of this some time!Read more
recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Michele Riverside, CA 02-16-2009
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Amazing!
Rated: 5 stars out of 5

What an Excellant Dessert! It was a perfect and easy. I didn't drain the creme portion and instead of cheese cloth I used a... tight weaved dish towel. My husband loved it!Read more
recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Fran Cape Coral, FL 02-15-2009
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Elegant and easy!
Rated: 5 stars out of 5

This dessert was super easy to make. My husband was impressed with the presentation and the dessert was delicious! Another... great recipe from Emeril.Read more
recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Katie Saint Peters, MO 02-19-2008
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A Few Tips
Rated: 5 stars out of 5

Initially I was a little confused by the directions to "drain" the creme portion. Fortunately, I saw the episode before I... made it and realized that he used a ramekin with little holes in the bottom, which they do not mention online. Since I didn't have those, I bought individual aluminum tart pans and poked little holes in the bottom and achieved the same thing. However, not much liquid drained out so I think you could avoid this by simply draining the yogurt in a cheese cloth ahead of time. Any additional liquid would then be soaked up by the cheesecloth as it sets up. Also, on the episode he makes enough to fit into two ramekins. This recipe will only make enough to fit into one. One last variation, I used strawberries instead of rasberries and it was very good. Very good and very easy recipe. Its kind of like a fancy cheese cake filling with fruit on top, but better. The lemon zest in the creme gives it a wonderful kick.Read more
recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
ANGELA WORCESTER, MA 02-14-2008
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THIS IS BELLA
Rated: 5 stars out of 5

THIS IS A VERY ROMANTIC DISH TO DO NOT ONLY WITH YOUR HUSBAND BUT WITH YOUR CHILDREN TO IT IS VERY... DELISH..................................JUST LOVE IT ANGELARead more
recipe Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Anonymous 08-04-2007
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I'm in love
Rated: 5 stars out of 5

This was awesome-- I love Emeril and this was a very different desert but I thought it was awesome. I love raspberries and... they blended perfectly with the coeur a la creme. I wished I had a heart shaped ramekin but I don't so I used individual one and everyone liked it. I didn't strain the berries out of the coulis though-- I liked it chunky.Read more