Coeur a la Creme Recipe

Name: Coeur a la Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese, softened; 8 ounces fresh ricotta; Pinch of salt; 1 cup well-chilled heavy cream; 3 tablespoons confectioners' sugar; 1 teaspoon grated lemon peel, or to taste; 1 1/2 teaspoons vanilla; Dried apricot and raisin sauce with Galiano as an accompaniment (recipe follows); 1 large or 8 small coeur a la creme molds; 1 pound dried apricots; 1/2 cup finely diced glaceed cherries; 1/2 cup finely diced angelica, or citron; 1 vanilla bean, split; 1 cup sugar, or to taste; 1/4 cup Galiano; 1/4 cup lemon juice

Servings: persons

8 ounces cream cheese, softened
8 ounces fresh ricotta
Pinch of salt
1 cup well-chilled heavy cream
3 tablespoons confectioners' sugar
1 teaspoon grated lemon peel, or to taste
1 1/2 teaspoons vanilla
Dried apricot and raisin sauce with Galiano as an accompaniment (recipe follows)
1 large or 8 small coeur a la creme molds
1 pound dried apricots
1/2 cup finely diced glaceed cherries
1/2 cup finely diced angelica, or citron
1 vanilla bean, split
1 cup sugar, or to taste
1/4 cup Galiano
1/4 cup lemon juice

1
In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla.
2
Fold in the heavy cream which has been beaten until soft peaks have formed.
3
Wet cheese cloth and squeeze out excess moisture.
4
Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
5
Spoon cheese mixture into mold and fold the cheese cloth over the top.
6
Place mold on a rack over a pan.
7
Let it drain overnight in the refrigerator.
8
To serve, unwrap, invert and.unmold onto a plate and spoon Apricot Sauce over the top.
9
Recommended Wine: Martini & Rossi Asti
10
In a saucepan cover the apricots with hot water and add the vanilla bean.
11
Let stand for 30 minutes.
12
Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft.
13
Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish.
14
Add the cherries and angelica.
15
Reduce cooking liquid until it is syrupy and stir in the galiano.
16
Pour syrup while still hot over fruit.
17
Stir in lemon juice.
18
Add water to thin sauce to desired consistency.
19
Let cool.
20
Chill, covered; until ready to serve.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces cream cheese, softened, 8 ounces fresh ricotta, Pinch of salt, 1 cup well-chilled heavy cream, and more.

Yes, Coeur a la Creme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coeur a la Creme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions