Name: Coeur à la Crème with Raspberry Sauce
Yield: Serves 4
Ingredients: 8 ounces mascarpone cheese, softened; 1 1/4 cups heavy cream; 1 teaspoon vanilla extract; 1 tablespoon fresh lemon juice; 1 tablespoon Chambord or other raspberry liqueur; 1/2 cup sifted confectioners' sugar; 1 pint fresh raspberries; 1 tablespoon granulated sugar; 1 teaspoon fresh lemon juice; fresh raspberries; mint leaves

Coeur à la Crème is an old French concoction that is both earthy and elegant, rustic and dressy — appropriate for any occasion. It's a wonderful complement to whatever summer berries are in season. This dessert is served at The Inn to celebrate birthdays and anniversaries. It can be made in less than five minutes and never fails to knock em' out — even more so than an elaborate cake that took two days to execute.

One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious "heart" of the cream. Coeur à la crème molds are usually available at kitchen supply stores.

Recipe notes

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