Availability Search: See which rooms are available during your stay.
Rooms Available from to
Learn more about these rooms These are our base rates - certain discounts and/or charges may apply
Coeur a la Creme with Raspberry Sauce
For the dessert:
8 oz mascarpone cheese
1 1/4 cup heavy cream
1 tsp vanilla extract
1 Tbsp fresh lemon juice
1 Tbsp Raspberry liqueur
1/2 cup sifted confectioners sugar
1. Cut a piece of cheesecloth into 4 six inch squares. Dampen and wring out
lightly.
2. Press one square into each of four perforated heart-shaped ceramic molds
and set aside.
3. Whip the cheese, 1/4 cup of the cream, vanilla, lemon juice, and the
liqueur until well blended and refrigerate.
4. Whip the remaining 1 cup cream and sugar until the cream forms stiff peaks.
5. Fold the whipped cream into the cheese mixture and spoon into molds.
6. Fold the edges of the cheesecloth over the tops and refrigerate for 3
hours.
For the sauce:
1 pint of fresh raspberries
1 Tbsp sugar
1 tsp fresh lemon juice
1. Puree all ingredients. Taste for sweetness.
2. Strain and refrigerate.
To serve:
1. Unfold cheesecloth and invert molds onto serving plate. Lift off mold
gently.
2. Smooth with back of spoon and remove cheesecloth slowly.
3. Spoon sauce onto plate around the hearts and garnish with more fresh
raspberries.
By using the site, you signify your assent to the privacy,
and copyright policies
of Internet Brands, Inc. If you do not agree to these policies, please do not use
our sites. Your usage of the site further indicates your agreement to be
subject to and bound by the jurisdiction and laws of the State of California.