Coeur a la crème with herbs

Votes: 3

Photo of the dish: Quentin Bacon

Time: 15 min.
Complexity: easily
Servings: 8 - 10

A recipe for a creamy coeur cheese appetizer with dill and green onions. Creamy mascarpone or Philadelphia cheese is whipped with heavy cream, formed into a ball, and left overnight to firm up. Serve with crackers as a spread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

360 gr. cream cheese (mascarpone, Philadelphia), room temperature
1 cup heavy cream
Finely grated zest of 1 lemon
1 tbsp. freshly squeezed lemon juice
3 tbsp chopped green onions, white and green parts (2 greens)
2 tbsp chopped fresh dill
1 tbsp chopped fresh chives
Coarse salt and freshly ground black pepper
Crackers, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream cheese, mascarpone cheese, Philadelphia cheese, cream, lemon zest, green onions, dill, chives, crackers

Cooking the dish according to the recipe:

Place the cream cheese in the bowl of an electric mixer fitted with a whisk attachment. Beat until smooth. Reduce the mixer to low speed and, while continuing to beat, slowly pour in the cream. Then add the lemon zest and lemon juice. green onions, dill, chives, 1 tsp. salt and 1/2 tsp. pepper and stir again.
Line a 15 cm (6 in) heart-shaped baking pan or a sieve with several layers of cheesecloth, leaving some extra room. Spoon the cheese mixture into the cheesecloth and smooth the surface, then fold the remaining ends of the cheesecloth over the top. Place the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.