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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(1 of 1)
Jul 3, 2009 11:54 PM
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I made this yesterday and had some tonight (OMG). I used 2 mini aluminum pans with wholes I poked in the bottom. I used strawberries instead of raspberries. I'm going to slice it and pour the sauce around it for the 4th. with some Burberrys sprinkled on the slice
8 ounces cream cheese (or lower fat cream cheese, no fat didn't work)
1/4 cup powdered sugar
1 cup heavy cream, whipped
Fresh raspberries for garnish
Sauce
2 (10-ounce) packages frozen raspberries
Juice of 1/2 lemon
Place the cream cheese in a bowl and beat until very light, soft and fluffy. Add the sugar and continue beating until smooth.
Stir about a quarter of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream until smooth.
Place in coeur à la crème mold (an alumninum or paper container with a few holes punched in it and place in a bowl to alow the liquid to drain would also work.) lined with cheesecloth. Set on a plate and refrigerate overnight.
For the sauce: Place the raspberries and their juices in the work bowl of a food processor. Add the lemon juice and purée until smooth. Press through a strainer to remove the seeds.
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