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Meyer Lemon Coeur à la Crème with Raspberry Sauce
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Meyer Lemon Coeur à la Crème with Raspberry Sauce

Servings 4 servings
Author Brandon Matzek

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.