Savory Coeur A La Creme -Recipe by Ina Garten. Serves 8 to 10.
In French, “coeur a la creme” means “cream-filled heart” or “heart with cream”. This is a classic dessert made with cream cheese, cream, sugar and lemon zest and set in a mold with holes and served with fruit sauce. I decided to try the savory appetizer version which is served with “Major Grey” mango chutney.
It tastes light and refreshing with just a hint of lemon. The mango chutney further enhances the flavors of this great appetizer (served here with whole wheat crackers). I think coeur a la creme is a creative alternative to the usual cheese platter.
- 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
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.
Pour the chutney over the top, allowing it to drip down the sides.