Photo: Herb Coeur A La Creme Recipe
Ingredients
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
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 scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
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. 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. Serve chilled with crackers and a small knife.
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By shelbylexi
on March 11, 2013
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This recipe was easy and very tasty. I forgot to add the lemon zest but didn't really feel it needed any additional lemon flavor. I try new recipes out on the people I work with and everyone seemed to enjoy it. For I large group I would follow the recipe as is, but I used only 8 oz. cream cheese, and scaled the other ingredients down appropriately. I had no liquid in the bottom of my bowl when I took it out of the fridge the next day. I will definitely be adding this to my recipe box!
By mjork
Dallas, TX
on March 02, 2013
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This was fairly easy to make, looked great, and had a nice consistency. My only critique was the dill. As a side to smoked salmon it would be terrific. For crackers, I'd sub the dill with another herb like basil. Note- careful with the lemon... its easy to overdo with the zest involved... again, not a problem if serving it with smoked fish.
I'll make again as noted.
By moabvanhorns_11...
Moab, UT
on February 18, 2013
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This was so easy and came out great. It tastes just like Alouette spread. Only better. Texture and herb flavor are wonderful and you can dip anything.
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