MEYER LEMON COEUR À LA CRÈME WITH RASPBERRY SAUCE

INGREDIENTS

• For the Coeur à la Crème:

• 1 8-oz. package cream cheese, at room temperature (this is important)

• 1 cup sour cream

• 4 tablespoons confectioners’ sugar

• Finely grated zest of 1 meyer lemon

• Juice of 1 meyer lemon

• 1/2 teaspoon vanilla extract

• Pinch of fine grain sea salt

• Special equipment needed: 4 (4-inch) Coeur à la Crème molds, 4 (9x9-inch) squares of cheesecloth, stand mixer or hand mixer, fine mesh strainer

• For the raspberry sauce:

• 2 cups fresh raspberries

• 1/4 cup water

• 3 tablespoons sugar

• 2 teaspoons meyer lemon juice, plus more to taste

• 1 – 2 teaspoon St. Germain (optional)

• Special equipment needed: blender, fine mesh strainer

INSTRUCTIONS

1. To make the Coeur à la Crème:

2. Rinse each square of cheesecloth under cold water, then squeeze until just damp. Line each of the Coeur à la Crème molds with 1 square of cheesecloth.

3. Add cream cheese, sour cream, confectioners’ sugar, meyer lemon zest and juice, vanilla and salt to the bowl of a stand mixer fitted with the paddle attachment (you can use a hand mixer here too). Beat on medium until smooth (about 4 minutes). Using a spatula, press the cream cheese mixture through a fine mesh strainer into a clean bowl, then divide among the prepared molds. Fold the cheesecloth over top to cover any of the exposed mixture.

4. Place the filled molds in a baking dish, cover with plastic wrap, and transfer to the refrigerator. Chill for at least 5 hours or up to 1 day.

5. To make the raspberry sauce:

6. Add raspberries, water, sugar and meyer lemon juice to a medium saucepan set over medium heat. Bring the mixture to a boil, then cook until the berries are soft (4 – 5 minutes), stirring occasionally. Transfer mixture to a blender or food processor, and purée, scraping down the sides if needed. Pour through a fine meshed strainer into a clean bowl. Stir in St. Germain and additional meyer lemon juice to taste. Refrigerate the sauce covered for up to 3 days.

7. To serve:

8. Peel away the cheesecloth covering the top of the molds, then turn each mold over onto a small plate. Carefully lift the mold up to release the Coeur à la Crème, and remove the cheesecloth. Finish by pouring the raspberry sauce around the Coeur à la Crème.

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