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1
Cut a piece of cheesecloth into four 6-inch squares.
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2
Dampen and wring out lightly.
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3
Press one square into each of four perforated heart-shaped ceramic molds and set aside.
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4
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended.
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5
Refrigerate.
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6
In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks.
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7
With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches.
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8
Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops.
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9
Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds.
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10
Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
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11
In a blender or food processor, puree the raspberries, granulated sugar and 1 teaspoon lemon juice.
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12
Taste the sauce for sweetness and adjust the sugar or lemon juice as needed.
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13
Strain and refrigerate.
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14
Unfold the cheesecloth and drape it over the sides of the molds.
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15
Invert each mold onto a serving plate.
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16
While pressing down on the corners of the cheesecloth carefully lift off the mold.
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17
Smooth the top with the back of a spoon and remove the cheesecloth slowly.
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18
Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.
