Romance comes in all forms. For some folks, romance means a weekend in the Smoky Mountains, tucked away in a lovely, serene inn with excellent dining facilities and breakfast served in your room. If that sounds like you, bring your sweetie to our Gatlinburg area bed and breakfast and let us pamper you both.
For other folks, romance means preparing delicious food together, or for one another. If sounds like you, read on for a recipe for Coeur a la Creme with raspberry sauce. We like to serve it at our Smoky Mountains restaurant, and we think you’ll enjoy making it at home.
Ingredients:
* 8 oz mascarpone cheese
* 1 1/4 cup heavy cream
* 1 tablespoon fresh lemon juice
* 1 teaspoon vanilla extract
* 1 tablespoon raspberry liqueur
* 1/2 cup sifted confectioners sugar
* 1 pint fresh raspberries
* 1 tablespoon sugar
Preparations:
Cut a piece of cheesecloth into 4 six inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds. Whip the cheese, 1/4 cup of the cream, vanilla, lemon juice, and the liqueur until well blended. Refrigerate.
Whip the remaining 1 cup cream and confectioners sugar until the cream forms stiff peaks. Fold the whipped cream into the cheese mixture and spoon into molds. Fold the edges of the cheesecloth over the tops. Refrigerate for 3 hours.
For the sauce: Puree raspberries, lemon juice, sugar. Taste for sweetness. Strain and refrigerate.
To serve: Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently. Smooth with back of spoon and remove cheesecloth slowly. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries.
