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Coeur a la Creme with Raspberry and Grand Marnier Sauce Recipe

Coeur a la Creme with Raspberry and Grand Marnier Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on February 06, 2010

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    LOVED THIS DESSERT MAKE IT ALL THE TIME FOR ALL KINDS OF OCCASIONS

    I USE LESS SAUCE IF U LIKE IT LESS SWEET, MORE SAUCE IF U LIKE IT MORE SWEET.

    GREAT TO MAKE ON VALENTINE'S DAY!!!!!!

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  • on December 17, 2009

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    Thanksgiving was the first time I made this and it was a big hit. Easy and
    delicious. I usually go a little over board on desserts, as now my son, who
    is a fabulous cook, does the turkey and sides, so I make sure everyone gets
    their favorite dessert (pumpkin, apple, pecan pies...the classics and something
    new. This was my 'something new' this year and I will be making it again...and again.
    Thanks, Ina!

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  • on December 09, 2009

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    I loved this recipe so much that i even bought the expensive 7 inch porcelin dish. What a dessert, I am in HEAVEN!!!!!

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  • on November 20, 2009

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    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!

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  • on July 23, 2009

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    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!

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  • on March 31, 2009

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    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 involved

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  • on March 17, 2009

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    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.

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  • on February 15, 2009

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    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.

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  • on November 23, 2008

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    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!

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  • on September 12, 2008

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    I have the large heart for this recipe... However, I want to make individual portions... how many of the small hearts would I need? 4? 6? Thanks.

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