French Cream Cheese And Preserves

1. 1

   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.

2. 2

   In a food processor or blender, combine the cream cheese and honey until smooth.

3. 3

   Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.

4. 4

   Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.

5. 5

   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.

6. 6

   Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.

7. 7

   Smooth on the remaining 8 ounces of cream cheese.

8. 8

   Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.

9. 9

   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.

10. 10

    Unwrap it carefully, and garnish the top with the almonds or edible flowers.

* Per serving · 4 servings · Values may vary.

No additional tips available.