Ingredients:
8 oz. cream cheese (room temperature)
1/2 cup confectioner’s sugar
1 1/2 cups heavy cream
4 Tbs. Chambord liquor
2 packages fresh raspberries
Preparation:
Beat together cream cheese and sugar until smooth and fluffy. Whip the cream until stiff peaks form. Fold half the whipped cream into the cream cheese. Stir in half the raspberries and 2 Tbs. of Chambord. Fold in remaining cream.
Line heart-shaped mold with double layers of dampened cheese cloth. Mound the cream cheese mixture into the mold. Tap the mold on a surface to settle the contents and fold the cheese cloth over the top. Place the mold on a shallow dish to catch any drain off. Refrigerate overnight.
Before serving, unmold the heart. Stir the remaining Chambord into the raspberries and pour berries over heart.
Odile and I dined guests of Henri Krug of Krug Champagne.
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