Coeur a la Creme with Raspberries

1. 1

   To make coeurs: Beat together cream cheese, sour cream, confectioners' sugar, vanilla, lemon juice, and a pinch of salt with a hand-held beater electric mixer until smooth.

2. 2

   Force mixture through a fine sieve into a bowl to remove any fine lumps.

3. 3

   Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops.

4. 4

   Fold overhanging cheesecloth over tops, pressing it lightly.

5. 5

   Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.

6. 6

   To make topping: Mash half of the raspberries with granulated sugar.

7. 7

   Stir in remaining whole berries and lemon juice, then macerate, stirring occasionally, 20 minutes.

8. 8

   Unmold coeurs and carefully peel off cheesecloth.

9. 9

   Let coeurs stand at room temperature 20 minutes before serving.

10. 10

    Spoon topping over coeurs.

11. 11

    Cooks' note: Coeurs may be chilled in molds up to 2 days, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.