Published April 21, 2015 by

Lemon Coeur la Crème

We j’love this traditional French treat—also known as a “Cheese Heart”—that takes its shape from a heart shaped mold. Traditionally we’ve had these flavored with vanilla; but, we were inspired by a lemon whipped cream recipe our Aunt Helga used to serve with fresh berries. The subtle lemon flavor profile is a perfect compliment to fresh raspberries and is beyond delicious.

We serve this to guests on a platter in the middle of the table and give everyone a spoon to dig in. It’s casual and fun to see our guests politely begin with a delicate spoonful and watch it eventually escalate into a feeding frenzy that includes finger licking. Yes we just drew a parallel to “chum” and like a shark sniffing blood in the water, you too would swim miles to get a spoonful of our Lemon Coeur la Crème!

Ingredients:

12 ounces cream cheese, at room temperature
1 scant cup powdered sugar
2 1/2 cups cold heavy cream
Zest of 2 lemons
2 tbsp. (heaping) fresh squeezed lemon juice.

1 Coeur la Crème mold
1 package of cheese cloth.

Steps:

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Bring cream cheese to room temperature.
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In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on high speed until smooth.
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Add the zest of 2 lemons and lemon juice and continue to mix until combined.
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Scrape down sides of bowl with a rubber spatula and change the beater to a whisk attachment. With the mixer on low speed, add the cold heavy cream.
Once the heavy cream starts to incorporate with the cream cheese, cover the mixer with a hand towel and turn mixer on high for 3-4 minutes.
Once the heavy cream starts to incorporate with the cream cheese, cover the mixer with a hand towel and turn the mixer on high speed for 3-4 minutes until mixture is very thick (the consistency of a mousse).
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Cut cheese cloth to fit cour la creme mold.
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Spoon mixture into the cheesecloth lined mold. Once full, fold together the loose ends of cheesecloth and place mold onto plate to catch drippings. Place in the refrigerator overnight.
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To serve, invert mold onto serving plate and top with fresh raspberries.




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