Featured in Elle Magazine, this white porcelain heart-shaped mold forms the light airy dessert called coeur a la creme, or "cream heart." Available in two sizes, the large dessert mold is 7 1/2" in diameter. The small mold is 4".

Here is one of our favorite recipes, one that should absolutely be called "How could you not feel guilty". You will need:

• 10 oz. of cream cheese
• 1/2 cup of confectioner's sugar
• 2 teaspoons of Nielsen Massey vanilla extract
• 2 cups of heavy cream

Beat the cream cheese until it is soft and fluffy. Add the confectioner's sugar and vanilla extract. Beat until smooth. In another bowl [cold], whip 2 cups of heavy cream until stiff. Fold the whipped cream into the cream cheese mixture. Line the Coeur a la Creme mold with dampened cheesecloth, allowing the edges to hang over enough so that you can cover the top of the mold. Set the mold on a plate and refrigerate to chill. The mold has three little raised feet which allow the coeur mixture to drain through the tiny holes in its base. To serve, unmold and unwrap the cheesecloth. Viola! A dessert heart! Serve it with fresh berries, a colorful fruit sauce, or a chocolate hazelnut sauce. Be creative. This recipe generously fills the large mold or 6 individual molds.

RECIPE: Coeur a la Creme