search barefoot contessa

Coeur a La Creme With Raspberries

Photo: Quentin Bacon

  • 12 ounces cream cheese, at room temperature
  • 1-1⁄4 cups confectioners’ sugar
  • 2-1⁄2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 1⁄4 teaspoon grated lemon zest
  • Seeds scraped from 1 vanilla bean
  • Raspberry Sauce (see recipe)
  • 1 pint fresh raspberries

Place the cream cheese and confectioners’ 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 heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

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

Raspberry Sauce (Makes 2 Cups)

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 tablespoon framboise liqueur

Place the raspberries, sugar, and 1⁄4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot in Paris Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa


Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)