Description
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.
Ingredients
- Cream Cheese
- Heavy Cream
- Lemon
- Fresh Lemon Juice
- Kosher Salt
- Fresh Ground Black Pepper
- Chutney
- Cracker
Instructions
- 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 and pour the chutney over the top, allowing it to drip down the sides
- Serve chilled with crackers