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1
In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth.
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2
Strain the mixture through a fine sieve.
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3
Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth.
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4
Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top.
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5
Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
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6
To serve the dessert, unmold the coeur and carefully peel away the cheesecloth.
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7
Place the coeur on the center of a dessert plate, smooth side down.
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8
Allow to sit at room temperature for about 20 minutes before serving.
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9
Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.
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10
2 cups raspberries (about 12 ounces), rinsed
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11
3/4 cup Simple Syrup, recipe follows
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12
1 1/2 tablespoons fresh lemon juice
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13
1/2 tablespoon cornstarch
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14
Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat.
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15
Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
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16
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
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17
Pour into the simmering raspberry mixture.
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18
Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
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19
Strain through a fine-mesh sieve into a bowl; discard the seeds.
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20
Cool completely, then cover and refrigerate until ready to use.
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21
Freeze any leftover coulis in a plastic container for up to 1 month.
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22
1/2 cup sugar
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23
1/2 cup water
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24
Combine the sugar and water in a small saucepan and bring to a boil over high heat.
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25
Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes.
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26
Pour the syrup into a container and refrigerate until completely cold, about 45 minutes.
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27
The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.
