Coeur La Creme

11 Feb

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Bonjour! I’m feeling a little “French” today. With all this romance floating around with Valentines Day coming this week I thought I would make a French dessert.

I didn’t have time to make any pastry or custard like almost all French desserts require, so I went with this easy and delicious spread. The contrast of this white sweet vanilla cream spread looks stunning with bright red berries. You can also serve this with vanilla wafers, brownie chunks, all fruits, pound cake and just by the spoonfuls!”inks.l,xiliodfijtjgigjgjg gedomnbvijijokokkkk,kkkkkklp

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      Even though this easy dessert only requires 5 ingredient and no baking, it does demand patience! Like a long 24 hours of patience! It is so worth it! See, what is happening is the water from the yogurt, cream cheese and whipping cream will strain through the cheesecloth and leave the solids to form this most delicious spread. Just make it 1 day ahead of your event and you will be the talk of the party.

      Many recipes for this dessert demand you use a coeur la creme mold. I have had a couple of them but oddly enough I can’t find them anymore. Hmm. (I need to discuss this with my boys) The nice thing about doing this with the mold is the traditional beautiful heart shape. I actually have never seen a coeur la creme mold in any other shape then the heart.

      Ok, so here’s the deal. I wouldn’t go rush to buy a mold for this dessert. Although you will defiantly need cheesecloth and a sieve. Oh, and did I mention patience?

      To get started with this recipe you need to have room temperature cream cheese (very soft). Cream the yogurt and cream cheese until well blended; add sugar and vanilla.
      I did use vanilla bean paste instead of the extract. Reason being; I wanted the little bean specks because I think it’s pretty. :) It is thicker, but you use it just the same as extract, equal amounts.

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      Fold in the whipped heavy cream.

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      Place the mixture in the cheese-clothed lined sieve and place on top of a bowl to strain.

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      Now, go learn French. Because now you have to wait, wait and wait.

      But, after 24 hours you have this delicious beautiful dessert. I formed this into the heart shape by slightly dampening my hands and forming the traditional coeur la creme shape.

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      Enjoy!

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      Coeur La Creme

      8oz package Cream Cheese (softened)
      6oz Vanilla Yogurt (low-fat works good)
      2 cups Heavy Whipping Cream (WHIPPED)
      1/2 cup Granulated Sugar
      1 teaspoon Vanilla Extract or Paste

      In a medium sized mixing bowl mix together the cream cheese and yogurt until smooth. Add the sugar and vanilla. Gently fold in the whipped heavy whipping cream.

      Line the coeur la creme mold with the cheesecloth, spoon in the mixture; completely cover with the cloth. Set in the refrigerator for 24-48 hours.

      After a day or two remove from the mold and cheesecloth. Serve with fruit, berries or pound cake.

      *Side note: If you’re not using a coeur la creme mold just use a cheesecloth lined sieve and place over a bowl, like I demonstrated in the pictures above.

      Recipe first seen and created on Tahnycooks.wordpress.com

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  • 5 Responses to “Coeur La Creme”

    1. Cymneorith 11/02/2013 at 4:20 pm #

      Love this post and the pictures. I will definitely have to try this recipe out, thanks for sharing it. :)

      • Tahny Lowry 11/02/2013 at 4:32 pm #

        Thank you, it’s a naturally pretty dessert!

    2. elisebakes 11/02/2013 at 5:43 pm #

      This looks delicious!

    3. foodfrommetwoyou 13/02/2013 at 8:40 am #

      ohhh girl does this look good…coeur la creme is one of my favorite desserts of all time…there is just nothing else that tastes like it…yours looks just beautiful…lovely post..sarah

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