Just the way you want Coeur à la Crème, right? Without the mold? Not that there’s anything wrong with mold, in the right contexts, but in this case? My mom makes Coeur à la Crème frequently. Probably because it’s great for a last minute, but special dessert, if you use her “serve it fresh” variation. She made it in the summer, when we had fresh berries, and sometimes around Valentine’s Day- after all, it is named the heart of the cream. And the best part about this recipe? It’s not to late to stop by the store on the way home and splurge on fancy berries rather than the heart-shaped chocolate assortment and surprise your loved one (or yourself) with your culinary abilities and whip up (literally) some Coeur à la Crème. This classic French dessert is a combination of cream and softened dairy that then is placed in a special draining mold (which is usually heart-shaped) and chilled until the liquid (whey) drains out and what remains (the heart of the cream) firms up into a solid form. It’s often served in an island of fruit puree, but that takes time, which we don’t have. So we’re serving the cream fresh, unmolded in this delicious and simple twist. The weight of the whipped cream is substantial, the texture silky, the taste tangy. It’s so much better than plain whipped cream. In fact, I’m ready to bet good money that you won’t go back. And it’s so good fresh that you may never become patient enough to make the real deal.
Mold-free Coeur à la Crème
Ingredients
- 4 ounces cream cheese or mascarpone, Neufchatel, etc.
- ¾ cup whipping cream
- 2-3 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- optional vanilla paste or seeds
- optional lemon zest
- sliced strawberries
- blueberries
- raspberries
- Or other fruit of your choice
Instructions
- Using an electric mixer, beat the cream cheese and sugar until fluffy, about one minute.
- Add the whipping cream and beat until smooth and thick.
- Add the flavorings of your choice. I like to keep it simple with just the vanilla extract, because the cream keeps its pure white, creamy color, but it’s great with the more rustic vanilla paste or the bright zing of the lemon zest too.
- Layer berries into bowls or champagne coupes and spoon a generous dallop of cream on top.
This looks amazing!
It’s definitely one of my go-to desserts. So easy and so good (And gorgeous).
Pingback: Challah French Toast | Dirty Laundry Kitchen
cream cheese and whipping cream…omg…i am so there!
Agreed. This is a great one to have in your back pocket. ps I enjoyed looking at your site. I loved your food related law tab- cool idea. I’ll have to add that to my reference list.
I am so pinning this right now–looks unbelievably yummy.
Thanks! And it’s so easy, too.
I love any dessert that is so easy to make, looks so pretty, and allows for more time with guests. This one definitely fits the bill!
Gorgeous dessert! I’m always a fan of simple desserts that focus on simple flavors.
Thanks. This one is definitely that.
Ah! Im just missing one ingredient in my fridge. Definitely going to the store for that heavy cream and making this tonight!
What a wonderful way to dress up a bowl of fruit. Completely delicious – love it!
Pingback: Orange à la Norvegienne
Oh so happy it’s berry season again so I can serve this super yummy cream.
Agreed. Just had the best local strawberries. Ahh, summer.