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1
Stir the cream and 1/3 cup of the sugar together in a large bowl.
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2
Beat the sweetened cream until soft peaks form.
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3
Set aside.
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4
In a large bowl, using an electric mixer, beat the egg whites to soft peaks.
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5
Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks.
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6
Fold the cream mixture and beaten egg whites into the yogurt.
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7
Fold in the vanilla.
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8
Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
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9
Fill the prepared mold(s) with the cream mixture and set over a large plate to drain.
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10
If using a sieve, set the sieve over a bowl.
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11
Fold the excess cheesecloth over the cream.
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12
Cover with plastic wrap and refrigerate for 24 hours.
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13
Unwrap and invert the mold(s) onto a serving plate or plates.
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14
Remove the cheesecloth.
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15
Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls.
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16
Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.
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17
Variation: In a medium bowl, using a wooden spoon, beat 8 ounces softened mascarpone cheese, 1/2 cup sugar, and 1 teaspoon pure vanilla extract together until smooth and creamy.
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18
In a large bowl, beat 1 cup heavy cream until it forms soft peaks.
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19
Fold the whipped cream into the mascarpone cheese mixture.
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20
Mold, drain, and serve as in the above recipe.
