Coeur a la Crème with Raspberry Coulis

With the Valentine’s Day just around the corner we’re bombarded left and right with links and articles about love, relationships and marriage. Seven keys to finding the love you want. How to find your perfect mate. Secrets of happy couples. 15 ways to improve your marriage. Everybody is an expert and offers you a surefire way to a satisfying relationship we all long for, and most of the psychologists and therapists base a successful relationship on a mix of love, respect, common goals, communication, and willingness to work as a team.

We’ve got the teamwork down pretty early on – I guess there is no way around it when it’s just the two of you plus a kid (or two) in a world of strangers. When you are an expat that left all family behind, there is no mom to call when you’re sick as a dog and would appreciate a bowl of good old chicken soup, or if you just dream of an hour of non-mommy time. (I remember that even the time in a dentist’s chair getting my teeth cleaned used to feel like a vacation!) You learn quickly to pull your fair share and do what you can so that your life would run as smoothly as possible.

The thing is, life is busy, and in trying to meet all the responsibilities it keeps throwing at you it can easily start to feel like you are just two people leading separate lives next to each other. And when that happens, it all starts going south: The warm and fuzzy feelings all but disappear, and all you see around are problems. Yet you don’t have time nor energy to deal with them, and you don’t have anyone who’d figure them out with you, either, because your plus one is running in his own hamster wheel.

Heck, I tried. I made Mr. Photographer stay up till the ungodly hours, talking about anything and everything I perceived at that moment as a road block in our relationship. In reality it meant that I was talking and he was talked at and quiet. The more I talked, the more worked up and loud I was getting, and the more clammed up he was in return. Which put another extra problem on top of the first one, because what all the experts say is one of the keys of a good relationship? Communication, right?! 🙂

It took me a good long while to figure out that in moments like this I didn’t need to try to solve the problem(s) I suddenly saw booming in front of me. They were there and probably always will be on this side of the ground. What I really needed was to get off the squeaky wheel (even if I felt I couldn’t afford to!) and take a break from all the busyness – find time to just be together. Life is serious enough as it is, and regular doses of fun do more for a relationship than heated “problem solving” till three in the morning.

So that’s what we’ll be doing as this post is going up! I can’t wait to leave behind the everyday – report cards, laundry, and sticky kitchen floor, and going away for just a bit to recharge. But before I go, here is my last Valentine’s day recipe: Coeur a la Crème – creamy heart in a pool of tart raspberry coulis. You’ll still have time to make it on Saturday night, and surprise your sweetie with it on Sunday morning. Coeur a la Crème is made in a special heart mold, which is perforated, so that the creamy mixture can drain and firm up overnight. You should be able to find it in a specialty kitchen stores at this time of year, but if you don’t care for the heart shape all that much, you can make this dessert also in a colander lined with cheesecloth. The taste will be the same of course – it’ll be sweet and creamy with hints of citrus and vanilla, and the tart raspberry sauce pooled around it complements it so well. (I actually doubled the sauce, and I don’t think it harmed anything!) I love how it turned out, and I especially like the texture that the cheesecloth imprinted on the heart. Please give it a try, whether you’re celebrating the V-day or you’re just planning to enjoy a nice relaxing Sunday with those you love.

img-2016-02-07-1458

Coeur a la Crème with Raspberry Coulis

(Barefoot Contessa’s recipe, adapted from http://www.foodnetwork.com)

For the heart:
  • 12 oz (340 g) full-fat cream cheese, softened
  • 1 cup (125 g) powdered sugar
  • 2 ½ cups (750 ml) heavy whipping cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fresh lemon zest
Raspberry Coulis:
  • 6 oz. (170 g) fresh raspberries
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 cup seedless raspberry jam
  • 2 tablespoons orange liqueur (I used Grand Marnier)

+ extra raspberries/strawberries/pomegranate seeds for decoration

img-2016-02-07-1457.jpg

Method:
  1. To make the Coeur a la Crème: Line a 7-inch (18 cm) Coeur de la Crème mold (or a sieve) with cheesecloth or paper towels, so that the ends drape over the sides of the mold. It helps to moisten the cheesecloth or paper towels with water so that they adapt better to the form of the mold. Suspend the mold over a bowl, making sure there is space between the bottom of the mold and the bowl for the liquid to drain.
  2. Place the cream cheese and powdered sugar in a bowl of a electric mixer fitted with a paddle; mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl and the paddle with a spatula, and change the paddle for a whisk.
  3. With the mixer on low speed, pour in the heavy cream, vanilla, and add the lemon zest. Whisk on high until the mixture is very thick and resembles whipped cream.
  4. Transfer the mixture into the lined mold, fold the cheesecloth over and let it drain in the refrigerator overnight.
  5. To make the Raspberry Coulis: Place raspberries, sugar, and water in a small saucepan, and cook for about 4 – 5 minutes until the mixture thickens slightly. Transfer the raspberry mixture together with all the remaining ingredients into a bowl of your food processor fitted with an S – blade, and process until smooth. Take out the seeds if desired, and chill the sauce until needed.
  6. When ready to serve, unmold the dessert on a serving plate and carefully pour raspberry sauce around the base.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s