Food Network
Home> Recipes> Comfort food>
Savory Coeur a la Creme Recipe

Savory Coeur a la Creme

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 35

Showing 1-10 of 35

Sort by:

Newest

  • on December 10, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 23, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 07, 2012

    Flag

    Very easy, tasty. Enjoyed by all!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 15, 2012

    Flag

    I made this recipe exactly as instructed and it turned out great. Very firm and quite pretty. However, after about 1/2 hour on my coffee table during the cocktail party, I noticed that it got extremely soft and mushy. Very distasteful both in looks and texture. I was pretty disappointed!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 30, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 16, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 26, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.