Coeur a la Creme with Raspberry and Grand Marnier Sauce

  • Preparation Time20 mins
  • Cooking Time4 mins
  • Serves6
  • DifficultyMedium
350g cream cheese, at room temperature
155g icing sugar
600ml cold double cream
2 tsp pure vanilla extract
1/4 tsp grated lemon zest
Seeds scraped from 1 vanilla pod
Raspberry and Grand Marnier Sauce, recipe follows

For the Raspberry and Grand Marnier Sauce

250g fresh raspberries
50g granulated sugar
300g seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

1) Place the cream cheese and icing sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the double cream, vanilla, lemon zest, and vanilla pod seeds and beat on high speed until the mixture is very thick, like whipped cream.

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

3) To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce:

Place raspberries, sugar, and 60ml water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

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