Food Network: Coeur a la Creme with Raspberry and Grand Marnier Sauce

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Coeur a la Creme with Raspberry and Grand Marnier Sauce
Copyright, 2004, Ina Garten, All Rights Reserved

Ingredients
12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Instructions
Place the cream cheese and confectioners' sugar in the

bowl of an electric mixer fitted with the paddle attachment and beat on high speed
for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change
the beater for the whisk attachment. With the mixer on low speed, add the heavy
cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until
the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the
sides and suspend it over a bowl, making sure that there is space between the
bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the
cream mixture into the cheesecloth, fold the ends over the top, and refrigerate
overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry
and Grand Marnier Sauce around the base. Serve with raspberries and extra

sauce.

Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil,
lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam,
and orange liqueur into the bowl of a food processor fitted with the steel blade
and process until smooth. Chill.

Yield: 2 cups