On the eighth day of Christmas, our true love brings us eight maids a-milking—and this coeur à la crème–inspired dessert is a celebration of dairy at its most decadent. Traditionally crafted with cream cheese, heavy cream, and sugar, coeur à la crème
is molded into a heart and served with fruit. Our version heightens the dairy richness by blending Greek yogurt with cream cheese for velvety tang, deepened with vanilla bean paste. For a showstopping finish, use an ornate mold or fluted tube pan and crown with Sugared Rosemary and Cranberries.
French Molded Cream
Makes 10 to 12 servings
Ingredients
- 1/2 cup (120 grams) cold water
- 2 (0.25-ounce) envelopes (14 grams) unflavored gelatin
- 2 cups (480 grams) plain whole Greek yogurt
- 2 cups (480 grams) heavy whipping cream
- 1½ cups (300 grams) granulated sugar
- 2 (8-ounce) packages (454 grams) cream cheese, softened
- 2 teaspoons (12 grams) vanilla bean paste
- Sugared Rosemary and Cranberries (recipe follows)
Instructions
- In a medium bowl, place 1⁄2 cup (120 grams) cold water. Sprinkle gelatin on top, and let stand until water is absorbed and gelatin has fully bloomed, about 5 minutes.
- In a medium saucepan, cook yogurt, cream, and sugar over low heat, whisking frequently, until sugar dissolves and mixture is warm. Whisk in gelatin mixture until dissolved. Remove from heat, and let cool for 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth and creamy. With mixer on low speed, gradually add yogurt mixture and vanilla bean paste; thoroughly scrape whisk and bottom and sides of bowl. Beat until smooth and well combined.
- Lightly spray an 8- to 10-cup mold or fluted tube pan with cooking spray. (See Note.) Pour mixture into prepared pan; cover and refrigerate until set, at least 6 hours, preferably overnight.
- When ready to serve, fill a large bowl with warm water. Submerge bottom of mold or pan into warm water for about 2 minutes. Remove from water, and gently dry bottom of mold or pan. Place a serving platter on top of mold or pan, and invert together to turn out. (Alternatively, invert mold or pan onto a serving platter, and use a kitchen torch to warm the pan to help release.) Garnish with Sugared Rosemary and Cranberries, if desired. Refrigerate in an airtight container for up to 3 days.
Notes
Note: If using a nonstick pan as a mold, cooking spray is OK to use since the recipe is not baked. When baking with nonstick pans, cooking spray can damage the nonstick coating, and baking spray with flour should be used instead.
Tried this recipe?Let us know how it was!
Sugared Rosemary and Cranberries
Makes about 1 cup each
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) water
- 10 fresh sprigs rosemary (17 grams)
- 1 cup (110 grams) fresh or drained thawed frozen cranberries
- 2 cups (400 grams) sparkling sugar
Instructions
- Line 2 baking sheets with parchment paper, and place a wire rack on top of each.
- In a small saucepan, bring granulated sugar and 1⁄2 cup (120 grams) water to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat, and simmer for 2 to 3 minutes. Remove from heat, and let cool until warm to the touch.
- Dip rosemary sprigs in syrup until coated; place on a prepared rack. Repeat procedure with cranberries, using a slotted spoon to remove. Let stand until dry, about 1 hour.
- In a medium bowl, place sparkling sugar. Dredge rosemary in sugar to coat; return to wire rack. Repeat procedure with cranberries, using a slotted spoon to remove. Let stand until dry, about 1 hour. Store in an airtight container for up to 2 days.
Tried this recipe?Let us know how it was!
