MINNEAPOLIS — Karl Benson, the owner of Cooks of Crocus Hill, shows Bel how to make Cour a La Creme just in time for Christmas!
RECIPE: Cour a La Creme
- 1 (8-ounce) package of cream cheese, room temperature
- 2 Cups heavy cream
- 1 Cup powdered
- 1 1/2 teaspoon vanilla extract
- Zest from a fresh lemon
- Pinch of salt
- You’ll need a mold and some wet cheesecloth
Step 1 – Line your basket, mold, or colander with cheesecloth.
Step 2 – Place the cream cheese in a stand with a whisk attachment. Whip at a slow speed until it reaches a nice creamy texture. Add the heavy cream. Continue whipping at low until the cream cheese has been incorporated into the cream. Add the remaining ingredients. Whip at a higher speed until everything reaches a consistency of whipped cream. Add the mixture to the lined mold.
Step 3 – Cover the top with cheesecloth, place over a dish to catch the whey or the moisture that will drain, and refrigerate overnight.
Step 4 – Before serving, unwrap the top and invert onto a serving dish.
Step 5 – Serve! Spoon some sauce over a serving of the creme. Garnish with a mint leave and even a few fresh raspberries.
RASPBERRY SAUCE INGREDIENTS
- Bag of frozen raspberries
- ½ cup sugar
- 2 tablespoons Grand Marnier or any orange-flavored liquor.
- If you prefer to not use alcohol a few tablespoons of orange juice will do fine
- 2 tablespoons water
Bring ingredients to a slow boil.
Smash a few berries with the back of a spoon.
As it cooks it will turn to a sauce consistency.
It will also thicken a bit as it cools.
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