Friday, February 15, 2013

FFwD - Coeur a la Creme

 
 
 
 
This week's French Friday with Dorie challenge had a Valentines Day theme, in that the dessert we made was Coeur a la Creme - literally a Heart of Cream.  To make this dessert, comprised of cream cheese, icing sugar, whipped cream, vanilla and alcohol of your choice (I chose Chambord, a black raspberry liqueur), you are supposed to have the special heart shaped moulds with holes in the bottom.  I used a strainer lined with cheesecloth instead, in the correct belief that I will never make this dessert often enough to justify buying the moulds, and hence we have Blob a la Creme: 
 
 
 

As the name suggests, coeur a la creme tastes overwhelmingly of cream.  I paired my coeur a la creme with some raspberry coulis (frozen raspberries and sugar warmed up together until a sauce forms).  The raspberry pairing is a good one, as it cuts through the creaminess.

Without a doubt, this dessert tasted nice if you are a creamy dessert fan.  For me, this was just OK, as although I love cheesecake, this dessert erred too far on the creamy side for my liking.  However, it got very good feedback at work - proving that I am a fusspot of sorts. 

To see what the other FFwD cooks thought, visit the LYL section of the FFwD website.

Hope you had a Happy Valentines Day!

17 comments:

KarenP said...

My cookies arrived today! Thank you so much - they are delicious and beautiful.

I have not unmolded my coeur a la creme yet, but I suspect I too will have "Blob a la Creme".

Lorraine @ Not Quite Nigella said...

Hehe you are too funny! Blob a la creme is hilarious (I'm picturing it said with a French accent!) :D

Cher Rockwell said...

I am impressed that you were able to get a sliceable dessert; I ended up with a "dip" (albeit a good dip).

Rose said...

Blob a la Creme:-) I love that! Mine was a blob too, I didn't even bother to look for the heart mold. But I did end up loving the cake and I guess that's not surprising seeing as cream cheese frosting is one of my favorite foods.

Sara said...

It's funny - I'm not a big fan of cheesecake, but I loved the creaminess of this. Maybe a blob isn't as pretty or romantic as a heart, but it sounds like it was well-received. Also, "blob a la creme" is extremely fun to say!

tricia s. said...

I too am chuckling at your name. I went the colander route too but because I went totally ga ga over the results of this dish- I may actually look to invest in heart mold. I am a big cheesecake fan as well and this was a nice lite option that I plan to make many, many more times :)

Teresa said...

Blob à la crème - perfect! We really enjoyed this, perhaps because the chocolate sauce put it over the top (in a good way). Your raspberry sauce looks gorgeous against the creaminess of the...blob.

Kathy said...

Well your Blob a la Creme looks perfect and so delicious!! Love your top photo with the raspberry sauce drizzling down the slice! Have a great weekend, Gaye!

Candy (Dulce) said...

I didn't actually get to this one. But it's fun to see results. I'm sure the raspberry was a great combination.

Trevor Sis Boom said...

Ha! My dear...great minds. I think I refer to it as a blob of milk fat on my post. Anyone can slice this dessert if they use a sharp SHARP knife to pierce the heart. :)

Andrea_TheKitchenLioness said...

It is nice to see that apparently I am not the only one who does not own a heart-shaped mold and ended up having to use a strainer/sieve instead. Actaully, your "domed version" turned out quite nice and a raspberry coulis is always so delicious with a creamy dessert! And what a lovely powder blue plate with a cute design you used, very pretty!
Have a great weekend!

yummychunklet said...

Great thinking to use the strainer! Looks delicious!

Betsy said...

I actually bought a mold because I thought I'd love this. Alas, it was too creamy for me too. I thought I liked it more, but I've been avoiding the leftovers so that says it all.

Liz Berg said...

I think as food bloggers, we have the right to be more persnickety :) Glad your coworkers approved...yours looks perfect!!!

Elaine said...

I agree that this was much creamier than I imagined, but definitely liked it better after it set up longer. It made for a lovely Valentine's day presentation, but really the heart-shaped mold isn't necessary at all.

Mardi @eatlivetravelwrite said...

"Blob à la crème" - too funny ;)

Kayte said...

I love creamy desserts, I should give this one a go. The first one I ever made was Martha Stewart's. Then I made Ina Garten's. Now I really should take the time to make this one to compare, right? I think so, too. Yours does look lovely.