This amazing, creamy dessert makes a delicious end to any meal. It can be prepared well in advance so it’s super practical. If the tang of goat cheese is not your thing, substitute cream cheese instead. Serve it with a bright red berry coulis for a dramatic presentation.

Coeur

4 oz fresh goat cheese, at room temperature
6 oz cream cheese, at room temperature
3⁄4 c heavy cream
2 t vanilla bean paste
1⁄2 c confectioners sugar or Swerve (or 2⁄3 c Allulose)

Berry Coulis/Sauce

1 c raspberries, fresh or frozen
1 c strawberries, fresh or frozen, chopped if fresh
1⁄2 c sugar, or Swerve or Allulose
1 t lemon juice

In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese, cream cheese and sugar until smooth, 2 minutes. Scrape down the bowl and change the attachment to the whisk. On low speed, add in the cream and vanilla, and beat on high until the mixture is very thick.

Line a heart-shaped coeur a la creme mold with damp cheesecloth, letting the ends drape over the sides of the mold. If you don’t have a mold, use a 7 inch sieve, line with cheesecloth and suspend it over a bowl to drain. Place mold on a sheet pan or plate. Transfer cheese mixture into mold and fold the ends of the cheesecloth over the top. Refrigerate 3 hours or overnight.

To make the berry coulis, place the berries, sugar, and 2 T water in a small saucepan. Bring to a boil, then lower the heat, and simmer for 5 minutes, using a spoon to press down on the fruit and release the juices. Transfer mixture to a sieve and strain to remove seeds, or don’t strain out seeds for a more rustic sauce. Stir in lemon juice.

To serve, discard the liquid that has accumulated, unmold the coeur onto a serving platter and drizzle the berry coulis around the base.

Coeur à la Crème with Berry Sauce