“New from the Kitchen”
Recipe of the Month – February 2010
Desserts: Coeur a la Crème
This recipe is a classic French dessert that is light and yet rich. It’s included in my cookbook but since it is so easy to make and very romantic, I thought it would be a great treat for Valentine’s dinner. Traditionally, it is made in a special heart shaped mold which you can get at most culinary shops, but it can also be made in a sieve.
½ pound cream cheese, softened
½ cup confectioner’s sugar
2 cups heavy cream
1-tbs vanilla extract
n a mixer, beat cheese until fluffy. Blend in sugar and salt. Add extract.
In another bowl, beat cream until firm and add to cheese mixture, mix thoroughly by folding.
Wring cheese cloth in ice water and put into Coeur mold or in a sieve and put in cheese mixture. Let drain over bowl overnight.
Unmold onto serving plate and serve with sauce and fresh berries and raspeberry sauce.
Ingredients Raspberry Sauce
2 packages frozen raspberries
2 tbs cornstarch
½ cup currant jelly
Drain thawed raspberries, reserve liquid and add enough water to liquid to make 2 cups.
Blend liquid with cornstarch and heat, stirring constantly. Boil 5 minutes. Stir in jelly and when the jelly is melted, remove from heat and add raspberries. Refrigerate.