FRENCH CREAM CHEESE AND PRESERVES
This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.
Provided by Marie Nixon
Categories Spreads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
- In a food processor or blender, combine the cream cheese and honey until smooth.
- Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
- Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
- Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
- Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
- Smooth on the remaining 8 ounces of cream cheese.
- Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
- When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
- Unwrap it carefully, and garnish the top with the almonds or edible flowers.
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