Savory Coeur a La Creme

Submitted by lazy gourmet

"Food Network, Barefoot Contessa, 2008. If you do use cheesecloth, it creates a nice pattern over the spread. Make sure you have a little room between the sieve (if using) and the bottom of the bowl you place it in."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 12 ounces cream cheese, at room temperature
• 1 cup heavy cream
• 1 lemon, zested
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 (9 ounce) bottle chutney (recommended ( Cross and Blackwell Major Grey's)
• cracker, for serving

directions

1. 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.
2. 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.
3. 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.

Reviews

[BecR2400]

After seeing Ina Garten make this savory coeur a la creme on her tv show "The Barefoot Contessa", I had to make it and was thrilled to find the recipe right here on food dot com. Wonderful! This version is easy to make, no need for fancy molds, and it's a nice change from sweet versions. Decadent, creamy rich and delicious with a nice light and bright fresh lemony tang to it, that we loved. Next time, I may add a teaspoon of minced fresh lemon verbena or lemon thyme to it, as well. Note that for best results the cream cheese must be at room temp and your whipping cream or heavy cream must be cold. I served the savory coeur a la creme as a yummy afternoon snack with Major Grey chutney drizzled over the top, Carr's whole wheat crackers on the side, and a nice glass of rose wine. Five stars all the way, thanks for sharing! :)