How to Make Coeur a la Creme with Raspberry Sauce
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.escoffier.edu.
Cooking tools:
- Coeur a la creme mold
- Cheesecloth
- Stand mixer
- Food processor
- Double boiler
- Microwave
- Fine-mesh sieve
- Kitchen scale
- Pie dish
- Plastic wrap
- Mixing bowl
- Spatula
- Saucepan
- Stove
- Refrigerator
Ingredients
- 5 ½ oz Heavy cream
- 11 oz Goat cheese
- 3 oz Cream cheese
- 1 ¼ oz Powdered sugar
- 3 oz Crème fraîche or sour cream
- Optional: 2 oz Dark or bittersweet chocolate
- 4½ oz Fresh or frozen raspberries
- 4 oz Sugar
- 2 tbsp Water
- 11 oz Raspberry jam, seedless
- ½ oz Grand Marnier or other orange or berry liqueur
- Fresh raspberries to garnish
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