Romantic Dinner - Coeur à la Crème Dessert

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  • scousenita Flag

    coer la creme
    I make something very similar - french cream - but use sour cream as well as heavy whipping cream. Are these just variations on a theme?

  • vrwalsh Flag

    Molds?
    Where do you find the molds for this recipe? I did a quick search and didn't see anything that would work.

Patrick O'Connell
Chef/Proprietor, The Inn at Little Washington
www.theinnatlittlewashington.com  
540-675-3800

 

THE BIOGRAPHY OF PATRICK O'CONNELL

Patrick O'Connell, a native of Washington, D.C., is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside.  He has been referred to as "the Pope of American Haute Cuisine".  Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O'Connell as "a rare chef with a sense of near perfect taste, like a musician with perfect pitch."

The Inn at Little Washington was created by Patrick O'Connell and his partner, Reinhardt Lynch in 1978.  It became America's first 5-Star country house hotel and the first establishment in the Mobil Travel Guide's history to ever receive two 5-star awards--for its restaurant and for its accommodations.  The Inn also received AAA's highest accolades: two 5-diamond awards and is rated number one in all categories year after year by the Washington D.C. Zagat Restaurant Survey.  The James Beard Foundation named it Restaurant of the Year in 1993 and named O'Connell Best Chef in the Mid-Atlantic Region and most recently honored him with the prestigious Outstanding Chef Award for 2001.  O'Connell was one of the original inductees into "Who's Who of Food and Beverage in America" and is the recipient of an Honorary Doctorate Degree in the Culinary Arts from Johnson & Wales University.  He is also a guest lecturer at the Culinary Institute of America.

He is the author of the best selling cookbook, The Inn at Little Washington Cookbook, A Consuming Passion.  His second, Patrick O'Connell's Refined American Cuisine was released in the Fall of 2004 and was nominated for an IACP Cookbook Award.  He has appeared on Good Morning America, The Today Show, the CBS Early Show, the Diane Rehm Show and the Charlie Rose Show and is a frequent guest speaker at The Smithsonian Institution.

        

Romantic Dinner - Coeur à la Crème Dessert

In this video Chef Patrick O'Connell from The Inn at Little Washington demonstrates how to prepare a delicious and romantic three course meal.

This series: 10,412 views

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Romantic Dinner - Coeur à la Crème Dessert

Ingredients

 

For the Coeur á la Crème:

8 ounces mascarpone cheese, softened

1 ¼ cups heavy cream

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

1 tablespoon Chambord or other raspberry liqueur

½ sifted confectioners' sugar

 

For the Raspberry Sauce:

1 pint fresh raspberries

1 tablespoon granulated sugar

1 teaspoon fresh lemon juice

 

To Serve:

Fresh Raspberries

Mint Leaves

Instructions

1. Cut a piece of cheesecloth into 4 inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.

 

2. In the bowl of an electric mixer, whip the mascarpone cheese, ¼ cup of the cream, the vanilla, 1 tablespoon of lemon juice and the Chambord until thoroughly blended. Refrigerate.

 

3. In a small bowl, whip the remaining 1 cup of heavy cream and confectioners' sugar until the cream forms stiff peaks.

 

4. With a spatula, fold the whipped cream into the chilled cheese mixture in three batches.

 

5. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap the bottoms of the molds on the counter to remove any air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2-3 hours.

 

6. To make the rasberry sauce, in a blender or food processor, puree the raspberries, sugar and lemon juice.  Taste the sauce for sweetness and adjust the sugar or lemon juice as needed.  Strain and refrigerate. 

 

 

7. Unfold the cheesecloth and drape it over the sides of the mold. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth, carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly.

 

8. Spoon raspberry sauce onto the plate around the heart and garnish with fresh berries and mint leaves.

 

 

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