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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By reganrostain_60...
Bakersfield, CA
on December 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
In regards, to some of the comments about curdling, I thought I would put in my two cents. Cream can curdle when exposed to acids. When cream ages, there is a natural build up of lactic acid. This build up of acid, in combination with acidic foods, can cause your cream to curdle. I would suggest for recipes like this one and others with a "cream/acid" combination that you use only the freshest cream you can find. Perhaps, that will help.
By dkariza_9418726
Laguna Niguel, CA
on November 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yesterday I made this recipe and it was wonderful and my family loved loved it. I did not have any problem with it curdling when I added the lemon. I drained it over night in the fridge with a little weight on top, but it honestly could have been served right away but maybe I beat it a bit to long as it was very thick. I did use full fat cream cheese and heavy cream - family says do not change! I may look for a different chutney though they liked just as well without any.
Made this for the third time and it is amazing. I always add the lemon zest and juice to just the cream cheese and I don't use chutney at all. For a real treat, without the chutney, spread it on a little square of lightly toasted Panattoni.
By Skipper Girl
on November 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty, but did not set up really well or hold up on the platter after about 20 minutes. The mixture wouldn’t get “very thick” even after 15 minutes in the mixer on high, and I’m sure that was part of the problem. I did get a little drainage overnight, and I used a ceramic trivet to weigh it down. If I try this again I will chill the platter before serving. I also might try halving the recipe as this makes a lot.
Read all 35 reviews