Best Smoked Salmon Coeurs à La Crème 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 a la Creme image

Provided by Food Network

Categories dessert

Time P1DT20m

Yield Serves 6

Number Of Ingredients 7

1 cup heavy cream
2/3 cup sugar
2 egg whites
1 cup (8 ounces) plain organic or low-fat natural yogurt (without any added thickeners such as carrageenan or pectin)
1 teaspoon pure vanilla extract
Raspberry coulis
Fresh raspberries for garnish

Steps:

Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

Smoked Salmon Coeurs à la Crème image

Yield Makes 6 first-course servings

Number Of Ingredients 9

1/2 cup whole-milk cottage cheese
2 oz cream cheese
2 tablespoons heavy cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
Pinch of cayenne
1/4 lb smoked wild salmon, finely chopped
1 tablespoon finely chopped fresh chives
3 (1/3-cup) coeur à la crème molds; cheesecloth

Steps:

Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth. Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined.
Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang. Pack salmon mixture into molds. (It will mound slightly.) Fold overhanging cheesecloth over tops. Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours.