Coeur a la Creme

from ButterYum
serves 4-6

adapted from Barefoot in Paris  by Ina Garten

Ingredients

  • 6 ounces cream cheese, room temperature
  • 1/2 cup plus 2 tablespoons confectioner's sugar, sifted to remove lumps
  • 1 1/4 cups heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • seeds from 1/2 of a vanilla bean

Directions

  1. In the bowl of a stand mixer, using the paddle or BeaterBlade attachment, slowly combine the softened cream cheese and the confectioner's sugar until the risk of spewing powdered sugar all over your kitchen has passed; increase speed to high and beat for 2 minutes.
  2. Turn the mixer off; add vanilla extract and vanilla seeds, mix to combine on low.
  3. Add cream and continue to mix on low until incorporated (scrape sides of the bowl if needed).
  4. Turn mixer off and replace the paddle attachment with the whip attachment; whip mixture on high until stiff peaks form.
  5. Pour mixture into a cheesecloth lined mold.
  6. Place mold in a bowl to catch the juices that drain.
  7. Cover well with plastic wrap and refrigerate overnight.
  8. Unmold, garnish, and serve.

CHOCOLATE SAUCE

makes about 1 1/4 cups

Ingredients

  • 4 ounces bitter-sweet chocolate
  • 8 ounces heavy cream

Directions

  1. In a heavy bottomed pan over med heat, melt chocolate and cream together; stirring constantly. Cool before using.
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