Coeur a La Creme with Raspberry and Grand Marnier Sauce

By kayjayjohnson

I got this from Ina Garten on the Food Network

Ingredients

• 12 oz cream cheese, room temperature
• 1 1/4 C confectioners sugar
• 2 1/2 C cold heavy cream
• 2 t pure vanilla extract
• 1/4 t grated lemon zest
• Seeds scraped from 1 vanilla bean
• Raspberry and Grand Marnier Sauce (see below)
• 2 half pints fresh raspberries
• Raspberry and Grand Marnier Sauce
• 1 half pint fresh raspberries
• 1/2 C sugar
• 1 C seedless raspberry jam
• 2 T orange flavored liqueur (Grand Marnier recommended)
• Place raspberries, sugar and 1/4 C water in saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and orange liqueur into bowl of a food processor fitted with a steel blade and process until smooth.
• Yield: 2 Cups

Details

Servings 6
Preparation time 20mins
Cooking time 24mins

Preparation

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 for 2 minutes. Scrape down the beater 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 bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7 inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold teh ends over the top and refrigerate over night.

To serve, discard liquid, unmold the cream onto a plate and drizzle Raspberry and Grand Marnier sauce around the base. Serve with raspberries and extra sauce.