Coeur à la Crème
This old-fashioned dessert is light and luxurious—a sweet ending to a romantic Valentine's Day meal.
- 4 ounces cream cheese
- 1/4 cup powdered sugar
- 1/2 lemon zested
- 2 teaspoons lemon juice divided
- 4 ounces ricotta cheese
- 1/2 teaspoon vanilla extract
- 2 egg whites room temperature
- 1/2 cup heavy cream
- 1/2 cup frozen raspberries thawed
- 1/4 cup granulated sugar
- Line 2 4-inch cheese molds with cheesecloth and set aside. In a stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, lemon zest, and 1 teaspoon lemon juice until smooth, about 3 minutes. Add ricotta and vanilla and beat 2 to 3 minutes, or until no lumps remain. Transfer mixture to a large bowl.
- Clean mixing bowl and fit mixer with whisk attachment. Beat egg whites on medium speed until stiff peaks form, about 5 minutes. Set aside. In a medium mixing bowl, whip cream until soft peaks form. Fold cream into cheese mixture, then fold in whipped egg whites gently to combine. Spoon mixture into cheese molds and place on a rack in a shallow dish to drain. Cover and refrigerate overnight (or up to 2 days).
- To serve, toss raspberries with granulated sugar and remaining 1 teaspoon lemon juice. Let macerate for at least 1 hour. Unwrap cheesecloth and invert each mold onto a cold plate to release cheese. Spoon berries over top and serve.
Make this recipe about two days in advance to allow cheeses to take shape and drain. Use perforated molds—heart-shaped, preferably—and cheesecloth. Adapted from Merrill Stubbs/Food52