Ingredients

• 300g cream cheese

• 1 cup of icing sugar

• 2 cups of heavy cream

• 1 tbsp vanilla extract

• Zest of a lemon

• 300g of frozen raspberries

• Juice of the lemon

• 1 tbsp raspberry liqueur

• Punnet of fresh raspberries

Serves 4 people

Method

1. In a stand mixer with a paddle attachment place the cream cheese and icing sugar and mix on low speed for 30 seconds then on medium high for three minutes

2. Replace with a whisk attachment and add the cream, vanilla and lemon zest and mix until combined and resembles whipped cream

3. Line a heart shaped mould with cheesecloth

4. Add the cream mixture and cover with the left over cloth

5. Put mould on a plate that has a 1cm rim on it

6. Place in the fridge overnight

7. In a small heavy based saucepan place the frozen raspberries, lemon juice and liqueur and bring to the boil

8. Reduce the heat to medium and cook for ten minutes, stirring occasionally

9. Allow to cool

10. Once cooled place in a blender and blitz until it resembles a puree or sauce

11. Place in a jug and cover with cling wrap and place in the fridge overnight

12. Next day turn mould over on to a serving plate

13. Top with fresh raspberries and then pour the sauce around the cœur à la créme and serve