Coeur a La Creme with Apricot Sauce
Indulge in elegance with this Coeur a la Creme with Apricot Sauce, a show-stopping dessert that's as sophisticated as it is irresistible. Featuring a luxuriously creamy base made from whipped cream cheese, heavy cream, and a hint of fragrant orange zest, this no-bake treat is beautifully molded into a heart shape for a stunning presentation. The rich, velvety texture is perfectly complemented by a luscious apricot sauce, made from gently melted preserves for an enticing balance of sweet and tangy flavors. Perfect for entertaining or a romantic dessert, this stunning dish is easy to prepare ahead of time, requiring minimal hands-on effort but delivering maximum wow factor. Garnished with fresh mint leaves, it’s a fresh, elegant dessert that’s ideal for special occasions or anytime you want to elevate your dessert game.
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Recipe Information
Ingredients
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 1 cup Apricot preserves
- 2 tablespoons Water
- 6 leaves Fresh mint leaves (optional for garnish)
Instructions
In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric hand mixer or stand mixer to beat the mixture until smooth and fluffy.
Slowly add the heavy cream while continuing to mix, until the mixture is thick, creamy, and holds soft peaks.
Stir in the vanilla extract and orange zest, ensuring everything is evenly combined.
Line a heart-shaped coeur a la creme mold or a fine mesh strainer with a double layer of cheesecloth, letting the excess fabric hang over the sides.
Spoon the cream mixture into the prepared mold, smoothing the top with a spatula. Fold the excess cheesecloth over the top to cover.
Place the mold on a plate or in a shallow dish to catch any drainage. Refrigerate for at least 4 hours, preferably overnight, to allow the excess liquid to drain and the dessert to set.
To make the apricot sauce, combine the apricot preserves and water in a small saucepan over medium heat. Stir until the preserves melt and the sauce becomes smooth, about 3-5 minutes.
Remove the sauce from heat and let it cool to room temperature. Optionally, strain the sauce through a fine sieve for an even smoother texture.
To serve, carefully invert the coeur a la creme onto a serving plate and remove the cheesecloth. Drizzle the apricot sauce generously over the top and garnish with fresh mint leaves, if desired.
Slice and serve chilled for a delectable and elegant dessert experience.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 302.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
