- 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
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.
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
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