Couer à la Crème
The classic couer à la crème takes on a savory roll in this dish, perfect for a holiday appetizer. It is formed in a porcelain heart-shaped mold. Serve with European-style crackers or toasted bread slices.
- 4 ounces small curd cottage cheese
- 6 ounces cream cheese
- 1½ cups heavy cream
- ¼ teaspoon lemon juice
- 1 small clove garlic, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon chervil, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Salt and pepper to taste
- Blend the cottage cheese in a food processor until perfectly smooth.
- Strain the cheese through a very fine strainer into a bowl.
- With an electric mixer, gradually beat in the cream cheese. Whip until very fluffy for 2 to 3 minutes.
- Beat the heavy cream until it forms mounds (soft plop stage).
- Gently mix one-third of the whipped cream into the cream cheese to lighten the base. Then fold in the remaining heavy cream.
- Add the lemon juice, garlic, shallot, parsley, chervil, tarragon, dill, salt, and pepper and mix well. Taste and adjust seasoning.
- Line Couer (heart-shaped) molds with damp cheese cloth and spoon the mixture into it until full.
- Cover the cheese with cheesecloth and place the molds on a sheet pan.
- Refrigerate until ready to serve.
- When ready to unmold, remove cheesecloth and invert from mold onto a decorative plate. Serve with nice crackers or with toasted bread slices.