Ingredients:
For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation:
FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
