Coeur a la Creme with Raspberry Chambord Coulis Sauce

The origins of this dessert comes from France. "Heart of the Creme" is what this dessert translates to. I did buy a heart-shaped porcelain dish, with holes along the bottom. Using a cheese cloth, this sweet dessert mixture is left overnight so that the "whey" can separate. I served this dish with a raspberry coulis sauce, for a very traditional and pretty Valentine's Day dessert. Don't worry if you don't have a Coeur a la Creme dish-- this works fine in a regular dish. It's very simple to make, but makes a big Ta-Da statement for company.

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