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RECIPE: Cour a La Creme

Belinda learns how to make Cour a La Creme with Karl Benson.

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.


  • 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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