Coeur A La Creme- Eggless

Coeur A La Creme – recipe by Ina Garten ( Barefoot Contessa In Paris)

I discovered Coeur A La Creme while watching an episode of “Barefoot Contessa” one afternoon about 2 years ago. I remember feeling thrilled on finally finding a delicious, egg and gluten-free dessert that I could serve my then 3-year old daughter. Until that point, we always had to scramble to find dessert alternatives for her at home, at school and at birthday parties because of her allergies to everyday foods like wheat and eggs.

Coeur A La Creme offered all the joys of a stunningly delicious dessert with none of the anxiety! Years later, I am ecstatic that she’s over her allergies and Coeur A La Creme remains a family favorite.

“Coeur” (French) refers to the heart-shaped mould into which a combination of cream cheese, cream, vanilla, sugar and a hint of lemon zest is strained using a cheesecloth. Coeur A La Creme’s soft white textured look (which comes from the cheesecloth) is accented by the deep red of raspberries on a bed of fresh, home-prepared, raspberry-sauce.

Coeur A La Creme is an easy, quick dessert option that never fails to impress! Enjoy!


  • 12 ounces cream cheese, at room temperature
  • 1 1/4 cup confectioners’ sugar
  • 2 1/2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon grated lemon zest
  • Seeds scraped from 1 vanilla bean ( I use a vanilla bean paste from Williams-Sonoma)
  • Raspberry and Grand Marnier sauce, recipe follows
  • 2 half-pints fresh raspberries


Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7- inch sieve with cheesecloth or paper towel so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain.

Pour the cream cheese into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry sauce around the base.

Serve with raspberries and extra sauce.

Raspberry Sauce: (click here for a step-by -step method)

Many of Ina’s recipes call for raspberry sauce. We often simply pour some over ice-cream to add flavor and color to dessert. I prefer making and freezing a big batch of this sauce in the summer months when fresh raspberries are readily available and cheap!


  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam ( 12 ounces)
  • 1 tablespoon Grand Marnier or Framboise liqueur


Combine the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and liqueur  into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill. Note: Remember to never wash the raspberries in water as this will make them mushy.

Note: Ina serves this sauce in the following recipes

Coeur a la creme

Honey Vanilla Fromage Blanc served with raspberry sauce

Mixed Berry Pavlova

Note From Ina:  Do not double the Coeur a la creme recipe, make it in 2 separate molds if needed or it will not set.



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