Savory Coeur A La Creme
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Heavy Cream1 tsp
Kosher SaltDirections:
1
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream
2
With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper
3
Beat on high speed until the mixture is very thick
4
Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides
5
Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula
6
Fold the excess cheesecloth over the top of the cream
7
Place the mold on a plate or suspend the sieve over a small bowl
8
Cover with plastic wrap, and refrigerate overnight
9
When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides
10
Serve chilled with crackers