12 ounces Neufchatel or cream cheese, softened
1–1/4 cups confectioners’ sugar
2–12 cups heavy cream
2 teaspoons Rain’s Choice pure Vanilla Extract
1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder
1 teaspoon lemon juice
1 teaspoon lemon zest
1 pint fresh raspberries or a mix of fresh raspberries and strawberries
1/2 pint fresh raspberries or 1 package frozen unsweetened raspberries, thawed
1/2 cup sugar
1/2 cup raspberry jam or currant jelly
1 teaspoon Rain’s Choice pure Vanilla Extract
2 tablespoons Raspberry wine
a squeeze of fresh lemon juice
Coeur a la Creme
Place the cream cheese and confectioners’ sugar in medium mixing bowl, and using an electric mixer or hand mixer, beat for two minutes until the mixture is very light. Scrape down the bowl and switch to a whisk. Slowly add the heavy cream, vanilla, lemon zest and lemon and the ground vanilla bean powder, then turn up mixer speed and beat until the mixture is very thick, like whipped cream.
Line 8 1/2-cup heart molds or one large heart mold with double layers of dampened cheesecloth. Spread cheese mixture evenly in molds. Wrap cheesecloth over cheese mixture.
Place molds on a tray. Refrigerate at least 6 hours or overnight.
Place raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer until it begins to thicken some. Place raspberries, jam or jelly and raspberry wine into a food process and process until smooth. Chill. Makes about 2 cups.
Unfold cheesecloth from tops of mold(s). Unmold onto plates. Add raspberry sauce and garnish with raspberries and mint sprigs. Serve with raspberries and strawberries, the rest of the raspberry sauce and plain cake slices or thin cookies if you wish.
Note: If you don’t have a coeur mold, you can use any mold that allows the excess liquid to drain from cheese, or, you can place the cheese mixture into the cheesecloth and then into a strainer over a larger bowl. Let it drain according to the directions, then place in small ramekins or a bowl and serve sauce and fruits on the side.