Happy Valentines Day! This fantastic dessert can be played around with different flavors. Sshhh, this recipe is so easy! Your guests will think you slaved away in the kitchen. Coeur means heart. The mold which looks like a white porcelain heart with holes at the bottom can be found at a specialty kitchen shops. Egg-free too!
Ingredients:
- 14 ounces cream cheese, at room temperature
- 1 cups confectioners' sugar
- cup plain whole milk yogurt, make sure it is cold
- 2 cups heavy cream, make sure it is cold
- 2 tsp vanilla extract, not imitation
- tsp orange zest
- 2 tsp grated Meyer lemon zest
- 1/3 tsp vanilla bean paste or seeds scraped from 1 large vanilla pod
- Cheesecloth
- Coeur a la crme mold
Steps/Methods:
Put cream cheese and confectioners' sugar in an electric mixing bowl, and beat with paddle attachment, until creamy and fluffy (3-4 minutes). Add vanilla extract, vanilla bean seeds and Meyer lemon zest, and whip for another minute. Scrape sides of bowl with a spatula and change to a whisk attachment on the mixer. Turn mixer on the lowest speed, add the yogurt first, letting it incorporate, then add heavy cream and beat on high speed until the mixture resembles heavy whipped cream. Dont over beat.
Take cheesecloth and dampen, wring out excess moisture from the cheesecloth. Make sure you cut 1 times the width of the Coeur a la crme mold. Spoon mixture into the mold(s) lined with cheesecloth, folding the excess cheesecloth over the top of the mixture then refrigerate for at least 8 hours or overnight in a container that lifts the mold above the bottom so the liquid can drip out. The mixture can sit longer if you need it to. You can make it up to 2 days in advance. Set aside.
Note: You can top the dessert with whatever fruit sauce you would like.
Additional Tips:
- 14 ounces cream cheese, at room temperature
- 1 cups confectioners' sugar
- cup plain whole milk yogurt, make sure it is cold
- 2 cups heavy cream, make sure it is cold
- 2 tsp vanilla extract, not imitation
- tsp orange zest
- 2 tsp grated Meyer lemon zest
- 1/3 tsp vanilla bean paste or seeds scraped from 1 large vanilla pod
- Cheesecloth
- Coeur a la crme mold
