Valentine’s Day is rapidly approaching, and I need to get my dinner menu in order. I have some ideas in mind, but the only item set in stone is this Meyer Lemon Coeur à la Crème with Raspberry Sauce. French for “heart with cream,” Coeur à la Crème tastes similar to cheesecake, but with no crust and a lighter texture. In this recipe, a mixture of cream cheese and sour cream is flavored with Meyer lemon, sugar and vanilla. The mixture is then pressed into a special heart-shaped mold that allows moisture to drain off through a series of small holes. After an overnight rest, the finished dessert is light, bright and wonderfully silky. The accompaniment to this Meyer Lemon Coeur à la Crème is a sexy Raspberry Sauce flavored with Meyer lemon and St. Germain, an elderflower liqueur.
I first saw this French dessert while watching my favorite Food Network personality, Ina. Denim-clad with collar popped, Ina was whipping up this Coeur à la Crème with Raspberry and Grand Marnier Sauce. I remember being so impressed by the dessert, but equally put off by the fact that you needed a special mold to make it. After doing a little research, I discovered that these molds are both cheap and readily available on Amazon. Problem solved! Continue reading for the recipe.