We had a perfect light summer dinner last night: corn on the cob, avocado and cherry tomato salad with vinaigrette and pumpernickel bread with mango chutney atop a spread of coeur a la crème. For the crème, I have to thank my doctor and Ina Garten.
My doctor has the Food Network on in the waiting room. And last week there was Ina talking about coeur a la crème. It looked so tempting, I told Suzen and she succumbed immediately. Our version is a combination of what Ina was doing on TV and what is published on the web at:
http://www.foodnetwork.com/recipes/ina-garten/savory-coeur-a-la-creme-with-chutney-recipe.html
This is a recipe that needs a night in the fridge to complete. You take cream cheese, mix with whipping cream, add some flavorings, whip until firm, then wrap in cheese cloth and let sit in the fridge for overnight. That next day, the product is solid and emboldened with the flavor you have added.
On TV, Ina added herbs for flavoring while the recipe below does not mention that. On TV, she put a handful of herbs in and that is what Suzen did this weekend. She put her mango chutney on top of the complete coeur while we decided to spoon it on each slice of bread individually.
The texture is fabulously smooth. The ultimate flavor balance is totally up to you. Suzen used a small handful of herbs, but the flavors did fully penetrate the coeur overnight. If you want a “different” appetizer — or in our case the main dish of our meal — then this is quickly prepared and presented gloriously.
Herbed Coeur a la Crème with Mango Chutney
Yield: about 3 cups
Ingredients:
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 handful of chopped herbs [our addition to Ina’s written recipes, but she did it on TV]
- 1 bottle chutney [to place atop the coeur itself or spread individually]
- Crackers, for serving, or bread, optionally toasted
Preparation:
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. Add the herbs if using. Beat on high speed until the mixture is very thick.
Line a 6-inch coeur a la crème 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 crème upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers or with bread.
Source: Ina Garten on the Food Network
Photo Information [Top and Bottom]: Canon T2i, EFS 60mm Macro Lens, F/4 for1/30th second at ISO‑320
