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.
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
Results: Very good! I had used a double layer of cheesecloth and the sieve is a fine mesh, so I don't know if I was able to extract all the liquid I could have during the draining process. There was only about a tablespoon of liquid in the bottom of the bowl I put the sieve over after about 20 hours in the refrigerator but it did not seem to effect the texture much. My Coeur a la Crème turned out creamy and delicious and was so simple to make. I don't know what the Grand Mariner did to the flavor of the sauce but I really liked the added raspberry flavor of the framboise. This was an easy, low effort dessert that has a big "wow factor" even if it is not heart-shaped. I would definitely make it again.
Thanks Becke for a great recipe choice! You can check out the list with the other Barefoot Blogger's and see who did the bonus recipe here.