Savory Coeur A La Creme

Savory Coeur a la Creme
Serves 8 to 10
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12-ounces cream cheese, at room temperature
1 cup heavy cream
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (9-ounce) jar Crosse & Blackwell Major's chutney, or your favorite chutney
Crackers for Serving, such as Carr's whole wheat crackers

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, salt, and pepper. Whisk until firm.

Line a 6-inch a la creme mold or a 6-inch sieve (I use the sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.

When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Pour the chutney over the top, allowing it to drip down the sides. Service with crackers and a small knife.


 

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