This easy, creamy appetizer from Ina Garten is a crowd-pleaser that combines rich, tangy cream cheese with a touch of lemon and sweet-spicy chutney. Perfect for a quick, elegant spread, it pairs beautifully with whole wheat crackers. Plus, you can use any favorite chutney or crackers, making it wonderfully flexible!
Recipe Ingredients:
- 12 oz cream cheese, at room temperature
- 1 c heavy cream
- Grated zest of 1 lemon
- 1 tbsp freshly squeezed lemon juice
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 (9-oz) jar Crosse & Blackwell Major Grey’s chutney
- Carr’s Whole Wheat Crackers, for serving
How To Make Savory Coeur À La Crème?
- Prepare the Cream Cheese Mixture: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream cheese on high speed until smooth. With the mixer on low, slowly add the heavy cream, lemon zest, lemon juice, salt, and pepper, then whisk until the mixture becomes firm.
- Set Up the Mold: Line a 6-inch (15 cm) coeur à la crème mold or small sieve with several layers of cheesecloth, leaving some excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth, smooth the top, and fold the excess cheesecloth over the crème.
- Drain and Refrigerate: Place the mold over a small bowl to allow liquid to drain, cover with plastic wrap, and refrigerate overnight for best results.
- To Serve: Discard any liquid collected in the bowl, then gently invert the crème onto a serving plate. Pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers and a small knife.
Recipe Tips :
- Soften the Cream Cheese Properly: Make sure your cream cheese is at room temperature before whipping; this makes it easier to achieve a smooth, creamy texture without lumps.
- Whip Until Firm: When whipping the cream cheese mixture, keep going until it’s firm but fluffy. This will help it hold its shape when you mold it.
- Use Cheesecloth: Layer the cheesecloth thick enough to hold the mixture without breaking. It helps drain excess liquid and gives the crème its signature shape.
- Chill Overnight: Don’t skip the overnight chilling! This step is crucial to firm up the texture and enhance flavors.
- Choose a Good Chutney: Use a high-quality chutney, like Major Grey’s, for the best flavor. The chutney adds a perfect sweet and spicy contrast to the creamy base.
How To Store Leftovers
First, let the leftover Savory Coeur À La Crème sit at room temperature until it cools completely. Then, cover it tightly with plastic wrap and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (1/10th of the recipe)
- Calories: 200 kcal
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 67 mg
- Sodium: 407 mg
- Potassium: 84 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 0.3 g
- Sugars: 1.6 g
- Protein: 2.9 g
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Ina Garten Savory Coeur À La Crème
Description
This easy, creamy appetizer from Ina Garten is a crowd-pleaser that combines rich, tangy cream cheese with a touch of lemon and sweet-spicy chutney. Perfect for a quick, elegant spread, it pairs beautifully with whole wheat crackers. Plus, you can use any favorite chutney or crackers, making it wonderfully flexible!
Ingredients
Instructions
- Prepare the Cream Cheese Mixture: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream cheese on high speed until smooth. With the mixer on low, slowly add the heavy cream, lemon zest, lemon juice, salt, and pepper, then whisk until the mixture becomes firm.
- Set Up the Mold: Line a 6-inch (15 cm) coeur à la crème mold or small sieve with several layers of cheesecloth, leaving some excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth, smooth the top, and fold the excess cheesecloth over the crème.
- Drain and Refrigerate: Place the mold over a small bowl to allow liquid to drain, cover with plastic wrap, and refrigerate overnight for best results.
- To Serve: Discard any liquid collected in the bowl, then gently invert the crème onto a serving plate. Pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers and a small knife.
Notes
- Soften the Cream Cheese Properly: Make sure your cream cheese is at room temperature before whipping; this makes it easier to achieve a smooth, creamy texture without lumps.
- Whip Until Firm: When whipping the cream cheese mixture, keep going until it’s firm but fluffy. This will help it hold its shape when you mold it.
- Use Cheesecloth: Layer the cheesecloth thick enough to hold the mixture without breaking. It helps drain excess liquid and gives the crème its signature shape.
- Chill Overnight: Don’t skip the overnight chilling! This step is crucial to firm up the texture and enhance flavors.
- Choose a Good Chutney: Use a high-quality chutney, like Major Grey’s, for the best flavor. The chutney adds a perfect sweet and spicy contrast to the creamy base.
Ina Garten Savory Coeur À La Crème