Lemon Couer A La Crème With Lemon Sauce

Food Network Canada
6 servings

Will keep in the refrigerator for up to 1 week.Makes about 2 cups




cup turbinado sugar
cup fresh lemon juice

Coeur à la Crème

cup heavy cream
vanilla bean, pulp only
cup mascarpone chees
cup fromage blanc (Recipe provided)

Lemon Sauce

egg yolks
1 ¼
cup granulated sugar
1 ½
cup freshly squeezed lemon juice (1.5 cups + 1 tbsp)
cup unsalted butter

Fromage Blanc

cup full-fat organic yogurt
cup cottage cheese
1 ½
tsp fresh lemon juice


Step 1

Combine turbinado sugar and lemon juice in a saucepan on medium heat and cook until it reaches 220 F on a candy thermometer.

Step 2

Remove from the heat and allow to cool.

Step 3

Cut squares of cheesecloth large enough to line the insides of six 6-ounce ramekins with an extra 1 inch to cover.

Step 4

Soak cheesecloth in ice water for at least 25 minutes.

Step 5

Combine cream and vanilla bean pulp in a chilled bowl, then whip until cream reaches soft peaks. (Save vanilla bean itself for another use.)

Step 6

In another bowl, gently stir mascarpone to soften it.

Step 7

Slowly incorporate fromage blanc, stirring gently to ensure there are no lumps.

Step 8

Drizzle in lemon syrup and mix well.

Step 9

Fold in whipped vanilla cream.

Step 10

Squeeze excess water from cheesecloth squares and fit tightly into ramekins, ensuring all of inside surfaces are covered, with 1 inch excess over the sides.

Step 11

Spoon coeur à la crème into ramekins until full.

Step 12

Fold the excess cheesecloth over the top of the filled ramekins and gently push down on the top to ensure the coeur à la crème takes the shape of the ramekins.

Step 13

Refrigerate for at least 6 hours.

Step 14

Whisk all ingredients together in stainless steel bowl over a bowl of simmering water or in a double boiler on medium heat.

Step 15

Cook for about 20 minutes, stirring occasionally, until thick enough to coat the back of a spoon.

Step 16

Place over a bowl of ice to stop the cooking.

Step 17

When lemon sauce is cooled, remove from water bath and strain through a fine-mesh sieve.

Step 18

Place in a covered container and refrigerate until ready to use.

Step 19

Undo the cheesecloth at the top of each ramekin.

Step 20

Invert each ramekin onto an individual chilled plate, gently lifting up ramekin and pulling down on the cheesecloth to free the coeur à la crème.

Step 21

Pour 1 tablespoon of lemon sauce over each one.

Step 22

Purée yogurt and cottage cheese in a food processor or blender until very smooth.

Step 23

Add lemon juice and incorporate.

Step 24

Transfer to an airtight container and refrigerate for at least 24 hours before using.

Rate Recipe

My rating for Lemon Couer A La Crème With Lemon Sauce