Karl’s Christmas Eve Dessert

Christmas Eve Dessert

COUR A LA CRÈME

Literally a heart of cream. This is one of our favorite dishes at Cooks. Decadently rich and creamy. Perfect with a quick and easy raspberry sauce. Typically you would use a heart mold, with holes so some of the whey can drain from the cream as it sets. While beautiful, it is not mandatory.

INGREDIENTS

  • 1 (8-ounce) package of cream cheese, room temperature
  • 2 cups heavy cream
  • 1 cup powdered 
  • 1 1/2 teaspoon vanilla extract
  • Zest from a fresh lemon
  • Pinch of salt
  • You’ll need a mold and some wet cheesecloth

ASSEMBLY

  • Step 1 – Line your basket, mold, or colander with cheesecloth.
  • Step 2 – Place the cream cheese in a stand mixer with a whisk attachment. Whip at a slow speed until it reaches a nice creamy texture. Add the heavy cream. Continue whipping at slow speed until the cream cheese has been incorporated into the cream. Add the remaining ingredients. Whip at a higher speed until everything reaches a consistency of whipped cream. Add to the lined mold.
  • Step 3 – Cover the top with cheesecloth, place over a dish to catch the whey or the moisture that will drain, and refrigerate overnight.
  • Step 4 – Before serving, unwrap the top and invert onto a serving dish.
  • Step 5 – Spoon some sauce over a serving of the crème. Garnish with a mint leaf and even a few fresh raspberries. Yum!
Christmas Eve Dessert

RASPBERRY SAUCE

INGREDIENTS

  • Bag of frozen raspberries
  • ½ cup sugar
  • 2 tablespoons Grand Marnier or any orange-flavored liquor. If you prefer to not use alcohol, a few tablespoons of orange juice will do fine.
  • 2 tablespoons water

ASSEMBLY

Bring ingredients to a slow boil. Smash a few berries with the back of a spoon. As it cooks it will turn to a sauce consistency. It will also thicken a bit as it cools.

For more tips and recipes from Karl, click here.

COOK: cookscrocus
CATEGORY: Cooks of Crocus Hill
DATE: 12 24 22