Best Coeur A La Creme Fraiche Recipes

Herb Coeur A La Creme image

Provided by Ina Garten

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 9

12 ounces cream cheese, at room temperature
1 cup heavy cream
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

Coeur à la Crème image

Provided by Orlando Murrin

Yield Serves 6

Number Of Ingredients 7

3/4 cup mascarpone
1/2 cup cream cheese (such as Philadelphia)
1/2 cup superfine sugar
1 1/3 cups crème fraîche
1/3 cup plus 1 tbsp plain yogurt
soft fruits and confectioners' sugar, optioinal, to serve
You will need 6 small china perforated heart-shaped_coeur à la crème_dishes, or one large heart-shaped dish, and enough muslin or cheesecloth to doubleline them

Steps:

I am amused when guests comment how light the cream is-this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds-it will gently sink as it drains-and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.