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Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries (Emeril Lagasse) Recipe

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Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
511
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
  2. To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.
  3. Raspberry Coulis:
  4. 2 cups raspberries (about 12 ounces), rinsed
  5. 3/4 cup Simple Syrup, recipe follows
  6. 1 1/2 tablespoons fresh lemon juice
  7. 1/2 tablespoon cornstarch
  8. Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
  9. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
  10. Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.
  11. Yield: 2 cups
  12. Simple Syrup:
  13. 1/2 cup sugar
  14. 1/2 cup water
  15. Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.
  16. Yield: about 3/4 cup syrup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 511.44 Kcal (2141 kJ)
Calories from fat 369.86 Kcal
% Daily Value*
Total Fat 41.1g 63%
Cholesterol 135.25mg 45%
Sodium 498.49mg 21%
Potassium 302.24mg 6%
Total Carbs 26.97g 9%
Sugars 24.88g 100%
Dietary Fiber 0.8g 3%
Protein 9.34g 19%
Vitamin C 4.3mg 7%
Iron 0.1mg 1%
Calcium 212.2mg 21%
Amount Per 100 g
Calories 222.41 Kcal (931 kJ)
Calories from fat 160.84 Kcal
% Daily Value*
Total Fat 17.87g 63%
Cholesterol 58.82mg 45%
Sodium 216.78mg 21%
Potassium 131.44mg 6%
Total Carbs 11.73g 9%
Sugars 10.82g 100%
Dietary Fiber 0.35g 3%
Protein 4.06g 19%
Vitamin C 1.9mg 7%
Calcium 92.3mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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