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Barefoot Contessa's Coeur a la Creme with Raspberries


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  • 12 ounces 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
  • Raspberry sauce
  • 1 pint fresh raspberries


Servings 4


Step 1

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 seeds and beat on high speed until the mixture is very thick, like whipped ­cream.

Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate 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 sauce around the base. Serve with raspberries and extra ­sauce.

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