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Lemon-Lavender Hearts coeur a la creme Lemon Desserts

Coeur à la Crème au Citron et Lavande

This dessert takes a little bit of time to prepare, and make sure to allow for the overnight 'waiting period' - your guests will thank you.
Prep Time 30 mins
Total Time 8 hrs 30 mins
Course Dessert
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 1/2 cup + 2 tbsp Heavy Cream
  • 1/4 cup Lemon Curd
  • 1/3 cup confectioners’ sugar sifted to remove lumps
  • 1/2 tsp Lavender Extract or vanilla, if you don't have lavender
  • 1 bag (16 oz) Frozen Mixed Berries
  • 1/4 cup Sugar
  • 1 tbsp Chambord or Grand Marnier
  • Edible flowers and Mint Leaves for decoration

Instructions
 

Preparing the Hearts:

  • Cut four pieces of cheesecloth (triple thickness) about 8 inches square.
  • Rinse well to remove sizing and squeeze to damp-dry. Line four individual coeur à la crème molds and set aside.
  • In a large mixing bowl, beat the cream cheese on high speed until light and fluffy.
  • Add 2 tablespoons of the heavy cream and beat to lighten the cheese.
  • Add the lemon curd, confectioner's sugar and lavender extract to the cream cheese mixture and beat to blend, scraping down the sides of the bowl as you go.
  • In a clean bowl with clean beaters, beat the remaining 1/2 cup of cream until it reaches soft peaks. Fold it into the cheese/lemon mixture until no streaks are visible.
  • Divide mixture among the four prepared molds and wrap overhanging cheesecloth over the top, pressing down lightly to ensure the mixture if conforming to the mold.
  • Put molds onto a plate to drain (the reason the mold has holes!) and refrigerate for at least 8 hours or over night. (Note: this recipe didn’t drain any liquid.)

To Make the Sauce:

  • Put berries, sugar and liqueur in a large saucepan.
  • Bring to a boil and then let simmer for 10 minutes.
  • Force the berry mixture through a fine sieve and discard seeds and skins. Refrigerate the sauce until ready to use.

Plating the Hearts:

  • Unmold the coeur onto dessert plates and drizzle sauce around the sides.
  • Decorate with edible flowers and mint leaves.
Tried this recipe?Let us know how it was!