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Coeur a la Creme Recipe

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This recipe for Coeur a la Creme, by , is from The Breheny Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Buckley
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups COLD heavy cream
2 tsp vanilla
1/4 tsp grated lemon zest
seeds scraped from 1 vanilla bean - (optional, but tastes great)
Raspberry and Grand Marnier Sauce

Directions:
Directions:
Beat cream cheese and confectioners's sugar in the bowl of mixer on high 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 plate, 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 with 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 tbsp orange-flavored liquor (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.

Personal Notes:
Personal Notes:
Barefoot Contessa recipe

 

 

 

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