Best Coeurs à La Crème With Blackberries Recipes

COEUR à LA CRèME

Steps:

• In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
• In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
• Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
• Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.

COEUR à LA CRèME WITH BERRIES

Steps:

• Line 3-cup heart mold (with holes) with cheesecloth.
• Beat whipping cream in chilled medium bowl on high speed until stiff. Stir remaining ingredients except strawberrries in large bowl until smooth. Fold in whipped cream.
• Spoon mixture into mold. Cover and refrigerate 6 hours.
• Unmold onto serving plate; remove cheesecloth. Garnish with strawberries.

COEUR à LA CRèME WITH RASPBERRY SAUCE

Steps:

• Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.
• In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.
• In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
• Meanwhile, make raspberry sauce:
• In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate.
• Assemble and serve:
• Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.
• Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.

COEUR à LA CRèME

Steps:

• Line each mold with a piece of the cheesecloth (this is not essential but it gives the dessert a neat patterned finish). In a large bowl, whisk the cheese and cream until smooth, adding a little more cream if necessary so the cheese falls easily from the spoon. In a separate bowl, whisk the egg whites until stiff. Gradually fold them into the cheese and cream.
• Spoon the mixture into the mold or molds, set on a tray and cover. Leave to drain in the refrigerator for at least 8 hours and up to 36 hours.
• An hour or two before serving, hull the strawberries, reserving 6-8 for decoration, or pick over the raspberries. Turn each mold on to a serving plate.
• Decorate with whole, unhulled strawberries or raspberries. Chill until serving. Sprinkle the remaining prepared berries with 1-2 teaspoons sugar and leave to macerate until serving.