Ingredients Jump to Instructions ↓

  1. 12 ounces cream cheese , at room temperature

  2. 1 1/4 cup confectioners' sugar

  3. 2 1/2 cups cold heavy cream

  4. 2 teaspoons pure vanilla extract

  5. 1/4 teaspoon grated lemon zest Seeds scraped from

  6. 1 vanilla bean Raspberry and Grand Marnier Sauce, recipe follows

  7. 2 half-pints fresh raspberries

Instructions Jump to Ingredients ↑

  1. 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 or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth , fold the ends over the top, and refrigerate overnight. To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.


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