Monday, January 10, 2011

Coeur a la Creme with Raspberry Sauce

I've been holding onto this recipe forever. I saw this Barefoot Contessa episode when my baby was very little. I didn't have the proper dish to make it so I put it on the back burner until I got around to ordering one. Truth is, I probably didn't need the pan--you can use a seive. BUT the pan is heart shaped and uber cute. Plus, it only set me back $8 on Amazon anyway. I'm a sucker for baking pans...just ask my husband.

Anyway, this is probably one of the EASIEST desserts out there despite the fancy name. I can't believe its taken me this long to experience this little piece of heaven.

Cooks tip: It's very rich and doesn't keep well in the refrigerator after you take the cheesecloth off and put the sauce on. My advice, either make this in small containers, cut the recipe in half or pour the sauce over the single servings OR just make sure you have a crowd to feed! I will mention also that the raspberry sauce made a TON. Way more than you probably need. I ended up having about 2 cups left over, both of which I froze into containers (1 cup each). They defrosted beautifully and I used one for flavor in an Italian Meringue Buttercream and for a cheesecake recipe (stay tuned for the post on the cheesecakes).

Raspberry and Grand Marnier Italian Meringue Buttercream

For the recipe, click here.

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