Tuesday, February 8, 2011

Coeur a la Creme

This is a fluffy sweet cheese/cream dessert that has a great presentation for Valentine's Day. (The winner of our cookbook drawing from yesterday is at the end of this post)

I use a Coeur a la Creme mold that I bought at a specialty kitchen store but you can use any 7 inch sieve.

Coeur a la Creme with Strawberry Sauce


8 oz. ricotta cheese
1 cup confectioners sugar
2 cups heavy whipping cream
1-1/2 teaspoons vanilla
seeds scraped from 1 vanilla bean
1/4 teaspoon lemon zest


1 pound frozen or fresh strawberries
1/2 cup water
1 Tablespoon fresh lemon juice
6 Tablespoons sugar

With the paddle attachment beat the ricotta cheese and confectioners sugar in the bowl of an electric mixer for 2 minutes. Scrape down the bowl. Change to a whisk attachment. With the mixer on low speed, add the heavy whipping cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line your mold or sieve with cheesecloth or paper towels so the ends drape over the sides and suspend over a bowl, making sure there is space between the bottom of your mold/sieve and the bottom of the bowl so liquid can drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

For the sauce place the strawberries, sugar, lemon juice and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked strawberries into the bowl of a blender and blend until smooth. Chill.

You could substitute raspberries for the strawberries to make the sauce.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle strawberry sauce around the base. Serve with strawberries and extra sauce.

ANNOUNCEMENT!! THE WINNER OF OUR COOKBOOK DRAWING IS…NAOMI from Chilliwack! Naomi, we'll be contacting you by email soon.


  1. Yay for Naomi who is a very blessed local gal!

    This dessert looks just heavenly...

  2. Ellen...that looks so pretty! I love those creamy desserts.....perfect ending to a nice dinner. Congratulations Naomi!

  3. I can say that not only is this a beautiful dessert - it tastes even better than it looks - if that is possible.

    I had the pleasure of tasting this dessert before it went to post! One word - DIVINE!

    Thanks Ellen!

  4. Beautiful Valentine's Day treat!
    Congratulations Naomi on winning the cookbook!

  5. OH I love how pretty that looks.
    Congratulations to Naomi for winning the book .. .woo hoo!

    Thanks so much to everyone who left a comment on the post yesterday. ..we appreciate you all.

  6. this looks so pretty! congratulations! so lovely and so fab!!!
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

  7. I just saw a similar recipe in a magazine and thought it looked intriguing. I'll try yours for sure - your pictures are all the persuasion I need.

  8. Ellen! That is just gorgeous!!!
    Now I want that heart shaped mold to create one just as pretty at my place. (Just wish my Public Library was one of those that checks out such things...)

    Naomi: We will ALL be dropping by for lunch to celebrate with you once you get the book!

  9. This just look amazing! The flavor combinations are making me drool all over the keyboard! This would be great for Valentine's Day!

  10. I was hoping for an answer in the comments. You say ricotta cheese in the ingredient list and cream cheese in the directions...so which one is it?

    Thanks! I love your blog and find so many appealing recipes here.

  11. Sharon! Good for you for catching that goof of mine. For this recipe I used Ricotta but you can also substitute cream cheese. I like the texture of the ricotta.

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  13. I am so thrilled to have won the cookbook! Thank you ladies for the book and for keeping our mennonite heritage alive in many homes across the world, I will certainly enjoy cooking from your new book and my husband and kids will love eating the new creations :)

  14. I have been wanting to make this but haven't gotten around to it yet. I probably won't buy the special mold though. Yours looks great.
    I love to see all your new recipes, your food always looks sooooooo good! Thanks and keep up the good work. You gals totally inspire me!


  15. love your site. have used it often.
    this came at a perfect time when
    after flipping through dessert
    folders nothing struck my fancy I came across yours and viola! the
    perfect dessert for friends tomorrow night.
    Happy Valentines Day!

  16. Perfect timing! We just made ricotta for the first time. Now we have another recipe to try using it. Thanks!