Coeur a la Creme with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce + Raspberry and Grand Marnier Sauce
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Dessert
Cuisine American
Servings 10



  • 12 oz cream cheese at room temperature
  • 1 1/4 cups confectioners' Sugar
  • 2 1/2 cups cold heavy Cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon grated Lemon Zest
  • Seeds scraped from 1 Vanilla Bean
  • 2 half pints fresh raspberries

Raspberry and Grand Marnier Sauce

  • 1 half pint fresh raspberry
  • 1/2 cup Sugar
  • 1 cup seedless raspberry jam
  • 2 tablespoons Grand Mariner or other orange-flavored liqueur



  • Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
  • Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment.
  • With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
  • Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain.
  • Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
  • To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce

  • Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.
  • Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.


Each meeting is always an opportunity for us to bring out our latest cannings and share some new recipes that we have made. Susan brought a few samples of her latest canning creations that she modified from the ball book; Apple Maple Jam, Pickled Garlic (allspice & red chili peppers), Applesauce, and her tomato sauce. All of the samples were delicious, but the garlic was really amazing and is on my list for this week to get into jars.  Chona brought another creation, Coeur a la Creme with Raspberry sauce. Below is the recipe by Ina Garten, the Barefoot Contessa. It was a special treat for Valentine's day for all of us. She is really an amazing cook and baker. This recipe is light and fluffy like a moose, but has flavors like a vanilla whipped cream.
Keyword Coeur a la Creme with Raspberry Sauce