MOTHER’S DAY BRUNCH

One of my dear friends usually hosts a Women’s Tea for our group of girlfriends every May, in honor of Mother’s Day. Many of our Mom’s are no longer with us, or are geographically distant and so we do not have the opportunity to be with them on their Special Day. Since she lives in a large flat in San Francisco, the weather in May is typically misty and/or foggy, so a large roaring fire is always ablaze in their living room. Furniture has been rearranged for several cozy sitting and dining areas, with small tables dressed in beautiful vintage tablecloths and napkins, china tea cups (of course), luncheon plates, and family heirloom silverware. Upon arriving, guests are greeted with a chilled glass of champagne punch, lightly flavored with fresh verbena leaves. It’s always a surprise to discover what new and delicious tea sandwiches she has made, or what fruits and pastries will be served for dessert.

Several of us were just down in Palm Springs for our annual trek to the desert for sunshine and relaxation, and we decided to make a dessert that we had wanted to try for several years. I remember seeing the special little coeur a la crème white porcelain molds at Williams Sonoma and Sur La Table many times, but never took the time to purchase them. Well, we didn’t have the proper molds, but that did not stop us from whipping up one of the loveliest desserts of all time. It would be perfect for a spectacular finish to a Mother’s Day Brunch! It’s very easy to make – just needs to sit overnight – and is luscious served with this Red Raspberry & Grand Marnier Sauce! Try it – you will not be disappointed!

Coeur a la Crème with Raspberry & Grand Marnier Sauce

• 12 ounces Cream Cheese, at room temperature
• 1 ¼ Cups Confectioners’ Sugar
• 2 ½ Cups Cold Heavy Cream
• 2 Teaspoons Pure Vanilla Extract
• ¼ teaspoon Grated Lemon Zest
• Seeds scraped from 1 Vanilla Bean
• Raspberry and Grand Marnier Sauce (recipe follows)
• 2 Half Pints Red 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 so the ends drape over the sides and suspend it over a bowl, making certain that there is space between the bottom of the sieve and bottom of the bowl so that the liquid can drain from the cheese/cream mixture. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

Raspberry and Grand Marnier Sauce

• 1 Half-Pint Fresh Red Raspberries
• ½ Cup Sugar
• ¼ Cup Cold Water
• 1 Cup Seedless Red Raspberry Jam
• 2 Tablespoons Orange-Flavored Liqueur (Grand Marnier is recommended although we used Cointreau in Palm Springs)

Place raspberries, sugar, and ¼ Cup Water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. Pour the cooked raspberries, the jam and orange liqueur into the bowl of a food processor fitted with the steel blades and process until smooth. Chill. (You can make this the evening before serving.)

To serve, discard any liquid that has collected in the bowl with the sieve on top. Unmold the cream onto a decorative plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with fresh red raspberries and extra sauce. Enjoy!

— Lynn Kathleen Adams
— RSCA Board Member since 1994