Recipe courtesy of Ina Garten
Episode: Say Cheese
Save Recipe Print
Savory Coeur a la Creme
Total:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Coeur a la Creme

Recipe courtesy of David Rosengarten

Coeur a la Creme

Recipe courtesy of Laura Calder

Coeur a la Creme

Recipe courtesy of Jill O'Connor

Herb Coeur A La Creme

Recipe courtesy of Ina Garten

Herb Coeur a La Creme

Recipe courtesy of Ina Garten

Coeur a la Creme with Raspberry and Grand Marnier Sauce

Recipe courtesy of Ina Garten

Couer a la Creme

Recipe courtesy of Gale Gand

Chocolate Coeurs a la Creme

Recipe courtesy of Emeril Lagasse

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories