Recipe courtesy of David Rosengarten

Coeur a la Creme

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  • Total: 9 hr 45 min
  • Prep: 8 hr 15 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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8 ounces cream cheese, softened

8 ounces fresh ricotta

Pinch of salt

1 cup well-chilled heavy cream

3 tablespoons confectioners' sugar

1 teaspoon grated lemon peel, or to taste

1 1/2 teaspoons vanilla

Dried apricot and raisin sauce with Galiano as an accompaniment (recipe follows)

1 large or 8 small coeur a la creme molds

Dried Apricot Sauce with Galiano:

1 pound dried apricots

1/2 cup finely diced glaceed cherries

1/2 cup finely diced angelica, or citron

1 vanilla bean, split

1 cup sugar, or to taste

1/4 cup Galiano

1/4 cup lemon juice


Special equipment:
Cheese cloth
  1. In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed. 
  2. Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top.

Dried Apricot Sauce with Galiano:

  1. In a saucepan cover the apricots with hot water and add the vanilla bean. Let stand for 30 minutes. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish. Add the cherries and angelica. Reduce cooking liquid until it is syrupy and stir in the galiano. Pour syrup while still hot over fruit. Stir in lemon juice. Add water to thin sauce to desired consistency. Let cool. Chill, covered; until ready to serve. 
  2. Yield: 1 1/2 cups

Cook’s Note

Recommended Wine: Martini & Rossi Asti