Coeur a la Creme with Raspberry and Grand Marnier Sauce

Show: Barefoot ContessaEpisode: Birthday Gift Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
4 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: 8 hr 0 min
Cook: 4 min
Total:: 8 hr 24 min

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Ingredients

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Directions

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce:

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam

2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

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Comments & Reviews

recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Trisha Anchorage, AK 11-20-2009
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Interesting
Rated: 3 stars out of 5

If you're looking for a unique dessert...this is it. It was good but mostly it was just fun to venture out. It is a little... too sweet and I only wanted a few bites. The sauce is great on other things as well!Read more
recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Mike Mountain, ON 07-23-2009
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Fantastic
Rated: 5 stars out of 5

Really simple to make and gets rave reviews every time. Goes well after serving Ina's Tuscan Lemon Chicken dish. I use 500... gm of cheese, 500 ml of icing sugar and increase the other ingredients a bit too. It's done in 5 minutes and never fails to taste great. Not a huge fan of raspberry coulis type sauces so I just serve with juiced strawberries and fresh raspeberries. Yumm!Read more
recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Sara Miami Beach, FL 03-31-2009
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good but not excellent
Rated: 4 stars out of 5

I'm a dessert girl, but I had never had this. I made it for valentines day and it ended up a big mess, totally unappetizing... looking. The taste was really good, a little too sweet for myself and I'm not usually a cream cheese girl. It wasn't worth the effort, i think i will stick to the easier desserts or at least the ones with chocolate involvedRead more
recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Ellen Pittsford, NY 03-17-2009
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Great, but too much for the mold
Rated: 5 stars out of 5

This came out beautifully; however, there was way too much for the standard coeur la creme mold. I did cut back the cream and... added some sour cream which does add a nice touch of tartness beyond the richness of this dessert. Make sure to have a larger mold to fit the entire dish or make it in individual ones. It feeds six to eight.Read more
recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Carmen Santa Clara, CA 02-15-2009
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"Died and gone to heaven" Dessert
Rated: 5 stars out of 5

Amazing dessert and I thought it was actually pretty easy to make as well. This raspberry sauce is the best one I have ever... had - really perfect and not only for this dessert. My only "complaint" is that I feel like this recipe serves more like 8-10 people! I was making it for 3 people and although we made a pretty good dent in it I had quite a bit leftover.Read more
recipe Coeur a la Creme with Raspberry and Grand Marnier Sauce
Kate Union City, CA 11-23-2008
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Awe-inspiring!
Rated: 5 stars out of 5

This certainly is an impressive-looking dessert! I've made it twice now, both to rave reviews. To those who find it a little... too sweet, the second time I made it I cut the sugar to 1 cup and used 2 1/4 c heavy cream with 1/4 cup light sour cream. (This is perfect since those pint containers of heavy cream give you just a little over 2 cups anyway.) I also didn't have 24 hours to let it set and the 8 hour refrigeration worked out fine!Read more