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Savory Coeur a la Creme Recipe

Savory Coeur a la Creme

Ina Garten

2008, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Say Cheese

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on March 18, 2012

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    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.

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  • 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.

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  • 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.

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  • 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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  • on March 26, 2011

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    Wonderful, wonderful appetizer. Every time I serve it people want the recipe. I just point them to the Food Network and Barefoot Contessa. It is easy to make, very wonderful teasing of the palate. I use my homemade peach chutney.

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  • on March 03, 2011

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    I've made this twice and it curdled both times. So annoying and such a waste! I love Ina, by I'm surprised she didnt address how to avoid this... lemon juice and cream are bound to curdle when combined. Tasted good... just awful consistency.

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  • on February 13, 2011

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    So easy to make and absolutely incredible. It's wonderful with crackers, fruit, or simply by itself. Great for parties!

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  • on December 17, 2010

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    I had the same problem with the liquid not draining but it still turned out on the plate well. The zest makes such a good flavor. I served it with raspberry chipotle sauce and it was a very popular dish at a party. As always with Ina's recipes this one is a keeper.

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  • on November 29, 2010

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    I made this as an appetizer for Thanksgiving. For some reason, it didn't drain - maybe I used too much cheesecloth or didn't have enought weight on it? It kept its shape but was very, very soft, which my mother loved. I served it with a pepper jam and the jam gave it great flavor but I was not thrilled about the dish. I'm giving it 3 stars because my Mother loved it so much she wants the recipe. I quite a bit left over so I'll probably add it to a pasta dish.

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  • on October 10, 2010

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    Did anyone's curdle except mine? All was going well until I beat the whole thing on high speed. Then, it curdled and never got thick. I finished the recipe anyway, but it did not come out creamy. The taste was good, but the consistency did NOT look like the one I saw Ina do.

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