Buy at
Romeo & Juliet
G.p. Mepas
Buy From

La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Coeur à la Crème
Godiva chocolates paired with 90 point rated wines,
ports or Champagne at

"Love is an act of endless forgiveness, a tender look
which becomes a habit."
~ Peter Ustinov

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Coeur à la Crème Molds






Raspberries Raspberries
Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


La Rose
La Rose
Art Print

Buy at


La Belle Cuisine


Coeur à la Crème with Raspberry Sauce

Inn at Little Washington
Cookbook: A Consuming Passion

by Patrick O’Connell, 1996, Random House

“Coeur à la Crème is an old French concoction that is both earthy and elegant, rustic and dressy — appropriate for any occasion. It's a wonderful complement
to whatever summer berries are in season. This dessert is served at The Inn to celebrate birthdays and anniversaries. It can be made in less than five minutes
and never fails to knock em' out — even more so than an elaborate cake that
took two days to execute.
One large (16-ounce) or four individual (4-ounce) perforated heart-shaped
ceramic molds lined with cheesecloth will be needed to create this dessert.
The perforated molds allow the excess liquid, or whey, to drip through the
cheesecloth, leaving the delicious 'heart' of the cream. Coeur à la crème
molds are usually available at kitchen supply stores.”

Serves 4

8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord or
other raspberry liqueur
1/2 cup sifted confectioners' sugar

For raspberry sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice

Fresh raspberries
Mint leaves

1. Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring
out lightly. Press one square into each of four perforated heart-shaped
ceramic molds and set aside.
2. In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup
of the cream, the vanilla, the 1 tablespoon lemon juice and the
Chambord until thoroughly blended. Refrigerate.
3. In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks.
4. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three  batches.
5. Spoon the finished mixture into the prepared molds and fold the edges
of the cheesecloth over the tops. Lightly tap at the bottoms of the molds
on the counter to remove and air spaces between the mixture and the
molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.

Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, granulated sugar
and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust
the sugar or lemon juice as needed. Strain and refrigerate.

To serve:
1. Unfold the cheesecloth and drape it over the sides of the molds. Invert
each mold onto a serving plate. While pressing down on the corners
of the cheesecloth carefully lift off the mold. Smooth the top with the
back of a spoon and remove the cheesecloth slowly.
2. Spoon raspberry sauce onto the plate around the heart and garnish
with fresh berries and mint leaves.

Featured Archive Recipes:
Chocolate Coeur à la Crème
Chocolate Cups with White Chocolate
Raspberry Mousse (Chocolatier)

More Lagniappe Recipes!
More Valentine's Day Recipes!
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 07, 2012.