Savory Coeur a La Creme

By MaryM

Appetizer

Ingredients

• 12 oz cream cheese, rm. temp.
• 1 cup heavy cream
• 1 lemon, zested
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 bottle chutney (recomm. cross & blackwell major greys)
• crackers for serving

Preparation

Step 1

Place cream cheese in bowl and whip until its firm like whipped cream. On low speed slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until mixture is thick.

Line a 6 inch mold or 6 inch sieve with a few layers of cheesecloth, allowing excess to drape over sides. (you can use a flat strainer with a cheese cloth) Pour mixture into cheesecloth and smooth the top. Fold the cheesecloth over top. Suspend the sieve over a small bowl. Cover with plastic wrap and refrigerate overnight.

When ready to serve unmold the creme unside down onto a plate and pour the chutney over the top, allowing to drip down the sides. You can also use raspberry jam. Serve with crackers.