September 5, 2012

Ina's Herb Coeur a La Creme

I take Ina's recipe and after chilling, layer it with something sweet, like fig or apricot jelly. OR I add something savory, like basil pesto


  • 12 ounces cream cheese, at room temperature
  • 1 cup heavy cream
  • Grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons minced scallions, white and green parts (2 scallions)
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced fresh chives
  • Kosher salt and freshly ground black pepper
  • Crackers, for serving


  1. Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. 
  2. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper.
  3.  Whisk until firm.
  4. Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. 
  5. Pour the cream cheese mixture into the cheesecloth and smooth the top. 
  6. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight.
  7. When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers.
Note:  If you layer it with other spreads, do it in a small to medium sized dish lined with saran wrap.  Wrap it tightly, chill for about 2 hours and then unwrap to make a molded terrine.

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