Cercle la Cremeposted: Monday, February 28th, 2011
- 12 ounces cream cheese, at room temperature or softened
- 1 1/4 cup powdered sugar
- 2 1/2 cups cold heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon grated lemon zest
- Seeds scraped from 1 vanilla bean (or whatever you have available)
- Coer la creme mold (or an aluminum pie tie with holes poked into it)
- Cheese cloth
This is basically cream, sugar, and cream cheese, with some liquid drained out. And it is oh so good.
With an electric mixer, whip the softened cream cheese until very smooth. This is the place to make sure you don’t have any lumps. Add powdered sugar, and slowly add the heavy cream. Add the vanilla, zest, and vanilla bean. Whip away until the mixture is a very stiff (but still silky) frosting consistency. Line the mold (or makeshift mold) with cheese cloth and spread the good stuff into the mold. Fold up the cheesecloth, and cover with a plate. Also put a plate or cake pan underneath the mold to catch the drippings. Put in the fridge for at least a couple hours, but preferably overnight. When you’re ready to devour this, remove from the mold and turn out onto a plate. Top with the cooled raspberry sauce, and you’ve got Dessert (serves 8).
- 1 c. frozen raspberries or other mixed berries
- 1 cup seedless raspberry/apricot/or plum jam
- 1 tablespoons liqueur
Throw it all into a pot and and let it come to a low simmer. Taste for preferred sweetness, and let cool.posted in eating