Herb Coeur A La Creme

1. 1

   Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment.

2. 2

   Whip until smooth.

3. 3

   With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper.

4. 4

   Whisk until firm.

5. 5

   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.

6. 6

   Pour the cream cheese mixture into the cheesecloth and smooth the top.

7. 7

   Fold the excess cheesecloth over the top of the creme.

8. 8

   Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.

9. 9

   When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate.

10. 10

    Serve chilled with crackers and a small knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.