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Coeurs a la Creme with Apricot Sauce

Makes: 4 servings
Prep 25 mins Chill  overnight
Coeurs a la Creme with Apricot Sauce
  • 2/3  cup  whipping cream
  • 4  ounces  mascarpone cheese or cream cheese, softened
  • 1/3  cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1/2  teaspoon  lemon juice
  • 1/2  teaspoon  raspberry liqueur or 1/4 teaspoon raspberry extract
  • 2/3  cup  apricot jam or preserves
  • 2  teaspoons  muscatel wine, other sweet dessert wine, or cream sherry
  • 1  teaspoon  lemon juice
  • 2  tablespoons  whipping cream (optional)
  •  Fresh raspberries (optional)

1. Line four individual 1/2-cup or one 2-cup heart-shape mold with cheesecloth. Place individual molds in a 15x10x1-inch baking pan; set aside.

2. In a small bowl beat the 2/3 cup cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside. In a medium bowl combine mascarpone cheese and powdered sugar. Beat on medium speed until smooth. Add vanilla, the 1/2 teaspoon lemon juice, and liqueur; beat just until combined. Gently fold in whipped cream. Spoon mixture evenly into prepared molds. Cover and chill overnight.

3. Meanwhile, for apricot sauce, in a small saucepan combine apricot jam, wine, and the 1 teaspoon lemon juice. Cook and stir just until jam is melted. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Cover and chill until ready to serve.

4. To serve, unmold individual desserts onto four dessert plates (or unmold large dessert onto a serving plate); remove cheesecloth. Spoon apricot sauce around desserts to cover bottoms of plates. If desired, drop the 2 tablespoons cream by 1/2 teaspoons onto sauce and draw a toothpick through each to form a heart. If desired, garnish with raspberries.

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