I have to say this is probably the first white sauce that I've made from scratch that I really liked so it will definitely be a recurring menu item at our house. :)
Place the cream cheese and powdered 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 then beat on high speed until the mixture is very thick like whipped cream.
Line a large Coeur a la Creme mold 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 mold and the bottom of the bowl for any liquid to drain. Pour the cream mixture into the cheesecloth or paper towels, fold the ends over the top and refrigerate overnight.
To serve, discard any liquid, unmold onto a plate, drizzle Raspberry Sauce (recipe below) around the base. Serve with raspberries and extra sauce.
1 half-pint fresh raspberries
1/2 c sugar
1/4 c water
1 c seedless raspberry jam
Place raspberries, sugar and water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries and the jam into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
Absolutely delicious, soft and creamy!