The Coeur à la Crème is a classic of French pastry, traditionally linked to the Vendée region.
Historically, it originated as a “patience dessert”: a velvety blend of fresh cheeses and cream that must drain for 24 hours in special perforated ceramic molds to achieve the perfect consistency. Typically, mascarpone, cream cheese (or ricotta/fromage blanc) are used.
I propose a simplified and quicker version. I adapted the traditional recipe for those who do not have the perforated mold or sterile cheesecloth, using a common heart-shaped silicone mold.
The result doesn’t change: a fresh, elegant, and creamy dessert, ideal for Valentine’s Day and to be served with fresh strawberries or a raspberry coulis.
Thanks to the strategic step of placing it in the freezer before unmolding, you’ll get hearts with sharp, professional lines in less than half the original time. An excellent solution for those seeking an impressive dessert without technical complications.
On the blog, you can find some suggestions for a Valentine’s Day menu:
- Difficulty: Difficult
- Cost: Economical
- Rest time: 9 Hours
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: No cooking
- Cuisine: French
- Seasonality: Valentine's Day, All seasons
Ingredients
- 4.4 oz fromage blanc (or strained ricotta)
- 4.4 oz mascarpone (or cream cheese)
- 2 tbsps powdered sugar
- 0.4 cup heavy whipping cream
- 1 pod vanilla
- 1/2 lemon (only zest)
- as needed fresh strawberries (or raspberries for the coulis)
Tools
- 1 Mold silicone 6 hearts
Steps
Work the cheeses: In a bowl, mix the fresh cheese with the powdered sugar, vanilla, and lemon zest until smooth.
Whip the cream: Whip the cream to stiff peaks and gently fold it into the cheese mixture using upward motions.In Refrigerator: It must rest for at least 6-8 hours (preferably overnight). Being a closed mold, the dessert needs time to set and become firm thanks to the cold.
The Freezer Trick: To unmold it without damaging the edges (since you don’t have the cheesecloth that helps “pull it away”), put it in the freezer for about 30-45 minutes just before serving. This will make it rigid enough to come out of the mold without breaking.Serve with fresh strawberries or raspberry coulis*.
Extra Tips:
Tap the mold: After pouring the cream into the hearts, give firm taps on the counter to eliminate any air bubbles that would create holes on the surface.
Level well: Use a spatula or the back of a spoon to make the base flat so that when you flip them, they will stand straight on the plate.
Be careful when extracting: Do not force them. If they seem too soft, leave them in the freezer for another 15 minutes; they should be firm to the touch to maintain the perfect heart shape.
Traditional Coeur à la Crème Procedure
Prepare the mold: Moisten a piece of sterile cheesecloth and wring it out well. Line a perforated heart-shaped mold (or a colander), allowing the edges to hang over.
Draining: Pour the mixture into the mold, level it, and fold the cheesecloth over. Set the mold on a bowl to collect the whey that will drip and leave in the refrigerator for 12-24 hours.
Serving: Turn the heart onto a serving plate and gently remove the cheesecloth.
FAQ (Questions and Answers)
*How to prepare raspberry coulis?
Raspberry coulis is a smooth, velvety sauce that balances the cream’s sweetness with its natural acidity. Here’s how to make it in a few minutes:
Ingredients
Fresh raspberries: 250g
Powdered sugar: 50g (adjust based on the fruit’s sweetness)
Lemon juice: 1 teaspoon
Procedure
Cooking: In a saucepan, combine raspberries, sugar, and lemon. Heat on medium for about 5-8 minutes until the fruit has completely broken down and the sugar is dissolved.
Blending: Use an immersion blender to create a smooth pulp.
Straining (Essential): Pass the sauce through a fine mesh strainer pressing with a spoon. This step removes seeds and makes the coulis perfectly smooth and glossy.
Cooling: Let it cool completely before pouring it over your Coeur à la Crème.
