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Couer a la Creme with Raspberries

Makes 2

4 ounces cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

Zest of ½ lemon, optional

3/4 cup heavy cream

2 squares cheesecloth, cut into approximately 6x6 and rinsed with water

1/2 cup raspberries, for garnish

  • Combine the cream cheese, powdered sugar, vanilla extract, and lemon zest, if using in the bowl of an electric mixer using the paddle attachment; beat on medium speed for about 2 minutes or until light and fluffy. 

  • Scrape down the beater and bowl with a rubber spatula and change the beater to the whisk attachment. With the mixer on low speed, pour in the heavy cream. 

  • Increase the speed to high and whip until the mixture is thick and looks like whipped cream.

  • Line the heart-shaped couer a la creme mold with cheesecloth so the ends drape over the sides.  Place them on a rimmed half-sheet tray. 

  • Dollop the mixture into the cheesecloth, smooth the top with a small offset spatula, and fold the ends of the cheesecloth over the top. Refrigerate 4 a few hours - overnight. 

  • To serve: discard the liquid and unwrap the folded over cheesecloth. Place a small serving place on top of the couer a la creme mold and invert the plate/mold. Remove the mold and cheesecloth and serve with raspberries.

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