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Active Time: 15 Minutes
Total Time: 6 Hours 15 Minutes
Yield: Serves 6
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| Here's a dessert not only for romantic lovers, but for white chocolate lovers, too. The traditional couer a la creme becomes luxuriously creamier and richer with the addition of white chocolate. If you like, serve this dessert with the raspberry puree only. |
RECIPE INGREDIENTS
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DIRECTIONS
Line six 1/2 cup heart molds or one large heart mold with enough dampened cheesecloth to overhang edges and enclose the filling completely. Using an electric mixer set at medium speed, beat the cream cheese with the confectioners' sugar and 1/4 cup of the cream in a large bowl. Add the melted white chocolate and beat until completely smooth. Set aside.
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Using an electric mixer set at medium speed, whip the remaining cream in a medium bowl until it forms stiff peaks. Fold the cream into the white chocolate mixture. Tap the molds on countertop, fold cheesecloth over top, and refrigerate on a baking sheet six hours to overnight.
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FOR RASPBERRY PUREE:
In a food processor fitted with a metal blade, puree the raspberries with sugar. Strain through a fine-mesh strainer to remove seeds, if desired.
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FOR APRICOT PUREE:
In a food processor fitted with metal blade, puree the apricots with their juices and the amaretto.
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TO SERVE: Place a generous serving of raspberry puree on one side of each plate. Put two small dollops of apricot puree on the raspberry puree and, using a small knife, draw completely through each dollop to make a heart shape. Unmold the coeur a la creme and set beside the purees.
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Recipe created exclusively for Cooking.com by Ruth Manchester, The Bramble Inn and Restaurant, in Brewster on Cape Cod, Massachusetts.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
48g |
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