We ate these a few days before Valentine's Day but they would be perfect for a romantic Valentine supper with that special person in your life. This recipe will make enough for at least 6, possibly even eight so invite a few friends in to share...or cut back the recipe.
COUER A LA CREME Sauce
Line a heart shaped mould with a single layer of dampened cheesecloth . Raspberry Sauce To Serve UPDATE: Now Bron has kindly pointed out there are Valentines Day events happening I have decided to enter this in Meeta's Monthly Mingle.
Couers
225g (8 oz) softened cream cheese
2/3 cup sour cream
3 tablespoons icing (confectioners') sugar
2 teaspoon vanilla
2 teaspoon fresh lemon juice
Pinch salt
1 cup raspberries
2 teaspoon granulated sugar
1/2 teaspoon fresh lemon juice
Beat together cream cheese, sour cream, icing
sugar, vanilla, lemon juice and salt untilsmooth. Push mixture through a fine sieve
into a bowl to remove any tiny lumps.
Fill moulds with mixture to top and level. Fold
cheesecloth over tops and press down lightly. Place in a shallow pan to catch drips and refrigerate overnight (or at least 4 hours).
Mash half of the raspberries with
sugar. Stir in the remaining whole berries and lemon juice. Push through a sieve to remove seeds.
Unmold coeurs onto serving plate and carefully remove cheesecloth. Let coeurs
sit at room temperature 20 minutes before serving. Spoon raspberry sauce around. Decorate with remaining raspberries
and a sprinkle of icing sugar.
