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Has anyone frozen Coeur a la Creme? I put mine into the frig 2 hours ago and I'm
- Thread starter Marg CDN
- Start date
Yes, I should have said that this is a little different, made with mascarpone...
no draining until it hits the mold.
I guess it won't even matter if it freezes solid. It sure does taste good.
8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
Garnishes
fresh raspberries
mint leaves
PreparationCut 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.
from Epicurious
no draining until it hits the mold.
I guess it won't even matter if it freezes solid. It sure does taste good.
8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or other raspberry liqueur
1/2 cup sifted confectioners' sugar
For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
Garnishes
fresh raspberries
mint leaves
PreparationCut 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.
from Epicurious
The freezer certainly knocked some sense into it. It was only in for about 1.5 hours and became
gently solid. I had slipped strips of parchement under it, so it was easy to unmold.
It was delicious, really. But of course the heart of the dish is the texture and that was missing. Our guest loved it so much, he took some home.
I'll do it again, but I'll strain it all ahead of time.
Thanks for asking.
gently solid. I had slipped strips of parchement under it, so it was easy to unmold.
It was delicious, really. But of course the heart of the dish is the texture and that was missing. Our guest loved it so much, he took some home.
I'll do it again, but I'll strain it all ahead of time.
Thanks for asking.
And it very simple. You don't need any special mold. I used a large non-stick heart-
shaped pan that I had bought for a Valentine's dinner that didn't transpire. Ramekins would be fine.
I doubled the recipe for the size of my pan and used Chambord in it. I think I would add 3 T. next time but the Chambord is key to the flavour.
Doing the straining ahead of time, I would also then give it 4-5 hours, minimum, in the frig.
shaped pan that I had bought for a Valentine's dinner that didn't transpire. Ramekins would be fine.
I doubled the recipe for the size of my pan and used Chambord in it. I think I would add 3 T. next time but the Chambord is key to the flavour.
Doing the straining ahead of time, I would also then give it 4-5 hours, minimum, in the frig.
well..... the "traditional" molds have perferated bottoms to allow the cream to drain
and set-up. I don't remember what I used as I haven't made one since the early 70's.
I think the drainage may be an important part but I've been wrong before. I would consider a strainer or colendar, lined with cheese cloth?
anyone else?
and set-up. I don't remember what I used as I haven't made one since the early 70's.
I think the drainage may be an important part but I've been wrong before. I would consider a strainer or colendar, lined with cheese cloth?
anyone else?
shaun-in-to
Well-known member
Agree re perforations. But I've never done Marg's recipe with mascarpone. Mine is cream cheese,
ricotta, and whipping cream (plus icing sugar and vanilla), weighted and drained overnight. Amazingly perfect on a summer day, but I only make it in years when the local strawberries are at their very best.
I've come across recipes that don't use the traditional heart-shaped mould, but they all require draining -- in a colander, sieve, bamboo steamer basket, or some such.
ricotta, and whipping cream (plus icing sugar and vanilla), weighted and drained overnight. Amazingly perfect on a summer day, but I only make it in years when the local strawberries are at their very best.
I've come across recipes that don't use the traditional heart-shaped mould, but they all require draining -- in a colander, sieve, bamboo steamer basket, or some such.