Herb Coeur A La Creme
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment
2
Whip until smooth
3
With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper
4
Whisk until firm
5
Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides
6
Pour the cream cheese mixture into the cheesecloth and smooth the top
7
Fold the excess cheesecloth over the top of the creme
8
Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight
9
When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate
10
Serve chilled with crackers
11
Photograph by Quentin Bacon