Literally a heart of cream. This is one of our favorite dishes at Cooks. Decadently rich and creamy. Perfect with a quick and easy raspberry sauce. Typically you would use a heart mold, with holes so some of the whey can drain from the cream as it sets. While beautiful, it is not mandatory.
INGREDIENTS
1 (8-ounce) package of cream cheese, room temperature
2 cups heavy cream
1 cup powdered
1½ teaspoon vanilla extract
Zest from a fresh lemon
Pinch of salt
You’ll need a mold and some wet cheesecloth
ASSEMBLY
Step 1: Line your basket, mold, or colander with cheesecloth.
Step 2: Place the cream cheese in a stand mixer with a whisk attachment. Whip at a slow speed until it reaches a nice creamy texture. Add the heavy cream. Continue whipping at slow speed until the cream cheese has been incorporated into the cream. Add the remaining ingredients. Whip at a higher speed until everything reaches a consistency of whipped cream. Add to the lined mold.
Step 3: Cover the top with cheesecloth, place over a dish to catch the whey or the moisture that will drain, and refrigerate overnight.
Step 4: Before serving, unwrap the top and invert onto a serving dish.
Step 5: Spoon some sauce over a serving of the crème. Garnish with a mint leaf and even a few fresh raspberries. Yum!
RASPBERRY SAUCE
INGREDIENTS
Bag of frozen raspberries
½ cup sugar
2 tablespoons Grand Marnier or any orange-flavored liquor. If you prefer to not use alcohol, a few tablespoons of orange juice will do fine.
2 tablespoons water
ASSEMBLY
Bring ingredients to a slow boil. Smash a few berries with the back of a spoon. As it cooks it will turn to a sauce consistency. It will also thicken a bit as it cools.
