Savory Coeur A Creme

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


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.

Pour the chutney over the top, allowing it to drip down the sides.

Serve chilled with crackers.

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