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Coeurst Dome:
3 ounces white chocolate, finely chopped (Valrhona is good)
1 (8 ounce) package full fat cream cheese, at room temperature
1 1/4 cups heavy cream, divided
3/4 cup powdered sugar, sifted
Raspberry Sauce Puree:
1 (10 ounce) bag frozen unsweetened Raspberries, thawed
3 tablespoons granulated sugar
Cut two sheets of cheesecloth large enough to line the colander or mold, the sheets should extend far enough beyond the edge of the colander that you
can cover the filling when you fold them over the top. Wet the cheesecloth and wring it out well. Then, place one sheet on top of the other. Press
the sheets down smoothly inside the colander, letting the excess fall over the side. Set aside.
In a microwavable bowl, heat the white chocolate for 20 second intervals, stirring well after each go, until smooth. Set aside to cool slightly.
Combine the cream cheese, 1/4 cup of cream, and the powdered sugar in medium bowl. Using an electric mixer set to medium speed, beat until light and
fluffy. Add the white chocolate and beat until smooth, about 2 minutes. Set aside.
In another medium bowl, beat the remaining 1 cup of heavy cream until it forms stiff peaks, and then gently fold it into the cream cheese mixture with
a spatula. Spoon the batter into the colander, smoothing the top with a spatula. Fold the cheesecloth over to cover it completely. Place the mold on
a rimed sheet pan or other rimed dish. Refrigerate for at least 8 hours or overnight.
Prepare the Raspberry Puree:
In a blender or food processor, combine the thawed raspberries with their juice, and the sugar. Blend until smooth. Press the puree through a sieve
into a small bowl to remove the seeds. Cover, and chill for up to 4 hours.
When you're ready to serve, remove the mold from the refrigerator and discard any liquid that collected beneath it.
Pull back the cheesecloth and invert the dessert on to a serving platter. Gently pull away the cheesecloth. Serve in generous dollops in shallow
bowls and top with a spoonful of Raspberry Sauce.
Serves 6 to 8.
3 ounces white chocolate, finely chopped (Valrhona is good)
1 (8 ounce) package full fat cream cheese, at room temperature
1 1/4 cups heavy cream, divided
3/4 cup powdered sugar, sifted
Raspberry Sauce Puree:
1 (10 ounce) bag frozen unsweetened Raspberries, thawed
3 tablespoons granulated sugar
Cut two sheets of cheesecloth large enough to line the colander or mold, the sheets should extend far enough beyond the edge of the colander that you
can cover the filling when you fold them over the top. Wet the cheesecloth and wring it out well. Then, place one sheet on top of the other. Press
the sheets down smoothly inside the colander, letting the excess fall over the side. Set aside.
In a microwavable bowl, heat the white chocolate for 20 second intervals, stirring well after each go, until smooth. Set aside to cool slightly.
Combine the cream cheese, 1/4 cup of cream, and the powdered sugar in medium bowl. Using an electric mixer set to medium speed, beat until light and
fluffy. Add the white chocolate and beat until smooth, about 2 minutes. Set aside.
In another medium bowl, beat the remaining 1 cup of heavy cream until it forms stiff peaks, and then gently fold it into the cream cheese mixture with
a spatula. Spoon the batter into the colander, smoothing the top with a spatula. Fold the cheesecloth over to cover it completely. Place the mold on
a rimed sheet pan or other rimed dish. Refrigerate for at least 8 hours or overnight.
Prepare the Raspberry Puree:
In a blender or food processor, combine the thawed raspberries with their juice, and the sugar. Blend until smooth. Press the puree through a sieve
into a small bowl to remove the seeds. Cover, and chill for up to 4 hours.
When you're ready to serve, remove the mold from the refrigerator and discard any liquid that collected beneath it.
Pull back the cheesecloth and invert the dessert on to a serving platter. Gently pull away the cheesecloth. Serve in generous dollops in shallow
bowls and top with a spoonful of Raspberry Sauce.
Serves 6 to 8.
