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Coeur a la Creme with Raspberry & Grand Marnier Sauce Recipe

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This recipe for Coeur a la Creme with Raspberry & Grand Marnier Sauce, by , is from The Masters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joann Masters

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 Teaspoons Vanilla
1/4 Teaspoon grated lemon zest
1 1/2 Teaspoon vanilla
Raspberry and Grand Marnier Sauce (recipe follows)
2 Half-Pints fresh Raspberries

Rasberry Grand Marnier Sauce

1 half- pint fresh Raspberry (I use frozen berries)
1/4 Cup Sugar
1 cup Seedless Rasberry jam
2 Teaspoons Orange Flavored Liqueur (recommened: Gkrand Marnier

Directions:
Directions:
Place cream cheese and confedtioners' suger om the bowl with eletric mixer beat at high speed about 2 minutes. Scrape bown with rubber spatula and change beater for whisk attachment. With mixer on low speed, add heavy cream, vanilla, lemon zest and beat on high speed until mixture is very thick, like whipped cream.

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

Raspberry Sauce

Place raspberies, sugar and 1/4 cup water in saucepan. Bring to a boil, lower heat and simmer for 4 minutes. pour cooked raspberries, the jam and orange liqueur into bowl of a food processor fitted with a steel blade and process until smooth. Chill yealds 2 cups

To serve, discard liquid, unmold cream onto a plate drizzlle sauce around base. Serve with extra sauce and raspberries

Number Of Servings:
Number Of Servings:
6 TO 8
Preparation Time:
Preparation Time:
20 MIN Inactive 8 hr

 

 

 

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