This recipe in English means heart with cream, since many coeur a la creme molds are heart shaped, usually porcelain dishes with holes in the bottom for draining. I find a solid 8-inch fine mesh strainer (OXO has a perfect one) makes an excellent substitute, if not quite as pretty. Coeur a la creme can be sweet or savory, made with anything from the cream cheese, white chocolate, and whipping cream I used, to creme fraiche and cottage cheese. Coeur a la creme is easy to make ahead of time and truly delicious. I hope you'll share this dessert with your Valentine many times throughout the year, enjoy!
Coeur a la Crème recipe from A Homemade Life by Molly Wizenberg
Blackberry and Grand Marnier Sauce recipe adapted from Ina Garten:
Step 1: Gather Ingredients
For the Coeur a la Crème:
3 oz. good quality white chocolate, finely chopped
8 oz. cream cheese (not low fat), room temperature
1 1/4 cups heavy cream, divided, 1 cup chilled
3/4 cup powdered sugar, sifted
For blackberry Grand Marnier sauce:
1 half-pint fresh blackberries
1/2 cup granulated sugar
1 cup seedless blackberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Step 2: Prepare Mold
Dampen the cheesecloth with water, wring it out, and put them together to make a double layer. Lay the cheesecloth atop the mold or strainer, pressing it smooth along the base and walls and letting the overhang fall over the sides. Set aside.
Step 3: Prepare Coeur a La Creme
Having two mixer bowls for your stand mixer would be nice for these steps, if you don't, you'll need to transfer the first mixture to a different bowl, wash and dry the mixer bowl and the whip attachment. Or, you could reverse the steps, whipping the cream first, transferring whipped cream to a different bowl, this way you don't need to wash the bowl out. If you do have two mixer bowls, chill 1 cup heavy cream in the second bowl until you need to whip it.
Mix the cream cheese, 1/4 cup cream, and the sugar in a mixer on medium speed until fluffy. Scrape the sides of the bowl as needed. Add the white chocolate and beat for 2 minutes, until very smooth.
In another bowl, beat the remaining 1 cup cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
Spoon into the prepared mold, smoothing the top with a rubber spatula. Fold the cheesecloth over to enclose it completely . Place the mold on a rimmed sheet pan (I used a bowl large enough to hold the colander with room to let it drain). Cover and chill for 8 hours or overnight.
Step 4: Prepare Blackberry Sauce
Strain the cooked blackberries into the bowl of a food processor fitted with the steel blade, add the jam and orange liqueur and process until smooth. Transfer to a bowl, cover, and chill.
(Now that I have a Vitamix I skip the straining part and blend everything together until smooth.)
Step 5: Unmold and Serve
Serve in generous dollops, slice if you like, in shallow bowls, topped with blackberry Grand Marnier sauce. Enjoy!
Covered tightly with plastic wrap, the coeur a la creme will last up to 3 days in the refrigerator. The blackberry sauce can be stored, in a covered bowl, for 3 days as well.