Recipe from Chef Karen Valentine at Christopher Place

Ingredients:

8 ounces mascarpone cheese

1-1/4 cups heavy cream

1 teaspoon vanilla extract

1 Tablespoon fresh lemon juice

1 Tablespoon raspberry liqueur

1/2 cup sifted confectioners' sugar

Sauce:

1 pint fresh raspberries

1 Tablespoon sugar

1 teaspoon fresh lemon juice

Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press 1 square into each of 4 perforated heart-shaped ceramic molds and set aside. Whip the cheese, 1/4 cup cream, vanilla, lemon juice, and the liqueur until well blended and refrigerate. Whip the remaining cream and sugar until the cream forms stiff peaks. Fold the whipped cream into the cheese mixture and spoon into molds. Fold the edges of the cheesecloth over the tops and refrigerate for 3 hours.

Sauce: Puree raspberries, sugar and lemon juice. Strain and refrigerate.

To serve: Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently. Smooth with back of spoon and remove cheesecloth slowly. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries.

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• Christopher Place Website
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