Dessert for 6

Raspberry Coeur a la Creme

Name: Raspberry Coeur a la Creme
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 oz cream cheese; 3/4 cup confectioners' sugar; 1 1/2 cups cold heavy cream; 1 tsp vanilla extract; 1/4 tsp lemon zest; 1 pint fresh raspberries; 1/4 cup water; 1/2 cup sugar; 1 tbsp framboise liqueur; 1/2 cup raspberry jam

$8.05for 465 minServes 6

Sweetened cream cheese sets in a heart mold while raspberries simmer into a smooth sauce for serving.

Photo: immigrantstable.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cream cheese, 8 oz$0.30/oz typical	8 oz	$2.40Typical price
	Heavy cream, 12 oz$0.22/oz typical	12 oz	$2.74Typical price
	Lemons and limes, a little$0.60 each typical	a little	$0.01Typical price
	Berries, 13 oz$0.40/oz typical	13 oz	$5.00Typical price
Total for the servings shown		$12.08

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoaSugar and brown sugarWine, beer and spirits

Not included in the cost.

65 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

French Vegetarian Budget Desserts Summer

Typical price

$2.01 per serving$8.05 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

8 oz cream cheese
3/4 cup confectioners' sugar
1 1/2 cups cold heavy cream
1 tsp vanilla extract
1/4 tsp lemon zest
1 pint fresh raspberries
1/4 cup water
1/2 cup sugar
1 tbsp framboise liqueur
1/2 cup raspberry jam

Steps

Line a 6-inch heart mold with plastic wrap and set it over a plate.
Beat the cream cheese, confectioners sugar, vanilla, and lemon zest until smooth.
Whip the cold cream until it holds soft peaks, then fold it into the cream cheese mixture.
Spoon the mixture into the mold, cover it, and chill for 45 minutes.
Cook the raspberries, water, sugar, framboise liqueur, and raspberry jam in a saucepan for 8 minutes, then cool the sauce.
Turn the chilled dessert onto a plate, remove the plastic wrap, and spoon the raspberry sauce over it.