Coeur a la Creme

By John, 27 September, 2025
Region
France
Description

"Coeur a la Creme"This is a beautiful and delicious crowd-pleaser! The "heart of the cream" is a simple combination of cream cheese, heavy cream, and powdered sugar with a touch of vanilla and lemon zest. It makes this beautiful white confection that people always return to for seconds. Dressing it with a bright red raspberry or strawberry sauce makes it even more eye-catching and tasty.

I served this as one of the desserts at the Old Colony Club's 2025 Past Presidents Night Gala, and many people wanted the recipe!

Yield
8 Servings
Preparation time
8 hours, 20 minutes
Ingredients
8 oz Cream cheese (At room temperature)
2 c Heavy Cream (Cold)
2⁄3 c Powdered Sugar
2 t Vanilla extract
1 t Grated lemon zest
Instructions
  1. Prepare a 7-inch Coeur à la Crème mold by lining it with 2 layers of cheesecloth. Spray or lightly brush the cheesecloth with water to make the cheesecloth adhere to the mold.
  2. In a stand mixer, whisk the cream cheese on medium speed 1 to 2 minutes until fluffy. Reduce speed to medium-low and gradually add the heavy cream, scraping the bowl sides as needed. Continue whipping while the cream thickens up.
  3. Add powdered sugar, vanilla extract, and lemon zest and whisk until the mixture resembles whipped cream.
  4. Pour the cream cheese mixture into the lined mold, spreading in an even layer. Fold the excess cheesecloth over the top, and set the mold on a plate to catch the liquid that will drain out.
  5. Chill overnight in the refrigerator.
  6. When ready to serve, unmold the Coeur a la Crème onto a serving dish, remove the cheesecloth, and dress with a sweet sauce, traditionally raspberry or strawberry puree.
Source

Lightly adapted from https://www.seriouseats.com/french-in-a-flash-sweet-valentines-coeur-a-la-creme-recipe