Photo: Savory Coeur a la Creme Recipe
Ingredients
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving
Directions
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. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
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. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
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. Serve chilled with crackers.
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By LALH
North Carolina
on September 30, 2011
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I made this and put a pepper jelly over the top and I loved the flavor....strange because I am not a fan of lemon. The combination was great though. My only problem, and only thing stopping me from giving it 5 stars was the fact that I couldn't get it to set up firm enough, and it got lumpy somewhat when I added the lemon and zest! I'm sure it is me and not the recipe, but I don't have a clue how to resolve that.
By Lizado99
Houston, TX
on August 16, 2011
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I make this all the time for company, because it's easy and tastes delicious. The stiffer the mixture becomes when whipping, the less likely you are to have a runny coeur a la creme. If you overwhip, it won't set up correctly.
By barefootfan
on August 01, 2011
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Yum! What a great idea! This was a hit at our last party. It tastes light and is a wonderful summer substitute for the usual cheese platter. I think any savory-spicy-sweet chutney will work well. Previous reviews indicated the mixture being curdled or had lumps. I think maybe the cream cheese was not at room temperature or that the mixer was not on low. The mixture needs to be well and slowly mixed before being whipped at medium speed. A large can of any food also did the trick as the weight to drain the little liquid that comes out. I think I will try with different herbs in it next time. It's versatile.
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