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    Home / Recipes / Course / Dessert

    3 Feb 6, 2014 Dessert  |   Jump to Recipe

    Meyer Lemon Coeur à la Crème with Raspberry Sauce

    Meyer Lemon Coeur à la Crème with Raspberry Sauce

    This post may contain affiliate links.

    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.

    Coeur à la Crème Molds

    This recipe makes enough filling for four 4-inch Coeur à la Crème molds or one big 7-inch mold.  If you don’t want to purchase these special molds, you can make this recipe in colander or mesh basket strainer.  The final dessert won’t be heart-shaped though 😉

    Meyer Lemons

    I use Meyer lemons to flavor the filling and the sauce here.  If you can’t find Meyer lemons in your local market, simply use regular lemons.  Orange would also work well.

    Coeur à la Crème in Cheesecloth

    This dessert does required at least 5 hours of rest time in the refrigerator (up to 1 day), so plan accordingly.  I’ll be preparing the hearts and sauce a day in advance to ease up my Valentine’s Day workload.

    Meyer Lemon Coeur à la Crème with Raspberry Sauce

    Meyer Lemon Coeur à la Crème with Raspberry Sauce

    by Brandon Matzek
    4 from 1 vote
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    For the Coeur à la Crème:

    • 1 (8-oz.) package cream cheese, at room temperature (this is important)
    • 1 cup sour cream
    • 4 tablespoons confectioners’ sugar
    • Finely grated zest of 1 meyer lemon
    • Juice of 1 meyer lemon
    • 1/2 teaspoon vanilla extract
    • Pinch of fine grain sea salt
    • Special equipment needed: 4 (4-inch) Coeur à la Crème molds, 4 (9x9-inch) squares of cheesecloth, stand mixer or hand mixer, fine mesh strainer

    For the raspberry sauce:

    • 2 cups fresh raspberries
    • 1/4 cup water
    • 3 tablespoons sugar
    • 2 teaspoons meyer lemon juice, plus more to taste
    • 1– 2 teaspoon St. Germain, optional
    • Special equipment needed: blender, fine mesh strainer

    Instructions
     

    To make the Coeur à la Crème:

    • Rinse each square of cheesecloth under cold water, then squeeze until just damp. Line each of the Coeur à la Crème molds with 1 square of cheesecloth.
    • Add cream cheese, sour cream, confectioners’ sugar, meyer lemon zest and juice, vanilla and salt to the bowl of a stand mixer fitted with the paddle attachment (you can use a hand mixer here too). Beat on medium until smooth (about 4 minutes). Using a spatula, press the cream cheese mixture through a fine mesh strainer into a clean bowl, then divide among the prepared molds. Fold the cheesecloth over top to cover any of the exposed mixture.
    • Place the filled molds in a baking dish, cover with plastic wrap, and transfer to the refrigerator. Chill for at least 5 hours or up to 1 day.

    To make the raspberry sauce:

    • Add raspberries, water, sugar and meyer lemon juice to a medium saucepan set over medium heat. Bring the mixture to a boil, then cook until the berries are soft (4 – 5 minutes), stirring occasionally. Transfer mixture to a blender or food processor, and purée, scraping down the sides if needed. Pour through a fine meshed strainer into a clean bowl. Stir in St. Germain and additional meyer lemon juice to taste. Refrigerate the sauce covered for up to 3 days.

    To serve:

    • Peel away the cheesecloth covering the top of the molds, then turn each mold over onto a small plate. Carefully lift the mold up to release the Coeur à la Crème, and remove the cheesecloth. Finish by pouring the raspberry sauce around the Coeur à la Crème.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Meyer Lemon Coeur à la Crème

    This recipe was originally featured in Pacific Magazine:

    Pacific Clip

    3
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: confectioners' sugar, cream cheese, meyer lemon, raspberries, sea salt, sour cream, St. Germain, sugar, vanilla

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      February 6, 2014 at 5:33 pm

      Love it. And love the plate! (I have it too and just used it this weekend for something)
      Happy Valentine’s Day to you two!

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:25 am

        Thanks Averie! Yes I am in love with this plate. I have the bowl too. Been contemplating buying the big version, but it’s like $22 for one!

        Reply
    2. sippitysup says

      February 7, 2014 at 3:53 pm

      happy valentine’s Day. My Meyer lemon tee is just dripping with lemons that are begging to be used. GREG

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:26 am

        Thanks Greg! I’d be happy to stop by and take some of those lemons off your hands if you’ve got too many ;)!

        Reply
    3. Debra says

      February 9, 2014 at 8:06 am

      4 stars
      Ah, man….I just used all my Meyer lemons. Wish I had seen this earlier.

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:26 am

        Bookmark for next year 😉

        Reply
    4. Barbara says

      February 10, 2014 at 10:49 am

      This looks so decadent and creamy. Lemon and raspberry together is a true winning combination.

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:26 am

        It’s one of my favorite dessert combinations. Thanks Barbara!

        Reply
    5. Kiran @ KiranTarun.com says

      February 11, 2014 at 1:51 pm

      Way too cute! And I love Ina’s recipes. Caught this on her show a few days ago 🙂

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:26 am

        Love the Ina :)! Thanks Kiran.

        Reply
    6. Trevor Sis. Boom says

      February 13, 2014 at 12:54 pm

      This heart looks much to pure to interest me. I much prefer the messiness of my version. (at link) 🙂 Just kidding. Kind of. Well…? Can I steal this plate please?

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:29 am

        I remember your version from last year!! So deliciously deviant 😉

        Reply
    7. laurasmess says

      February 13, 2014 at 11:40 pm

      This is such an elegant dessert Brandon. Fantastic for Valentines day or any other special occasion. Love the colour contrast! Definitely bookmarking this one.

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:29 am

        Thanks Laura!

        Reply
    8. J.S. @ Sun Diego Eats says

      March 1, 2014 at 5:54 pm

      I adore Ina. Love her food and her style (and her garden!). Have also always wanted to try coeur a la creme but had no idea they had specific molds you had to use I assumed you always just drained it with cheesecloth over a regular mold but I can see how the holes make a difference.

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:31 am

        Her garden is unreal! I would give my left arm just to have half that garden 😛 You can make this recipe in any container that has holes in the bottom. Any strainer would work too.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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