Savoury coeur à la creme

  • 350g cream cheese, at room temperature
  • 250ml heavy cream
  • 1 lemon, zested
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 jar chutney, such as Cross and Blackwell Major Grey's
  • Cheese biscuits for serving
1) Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

2) Line a 15-cm coeur à la creme tin or 15cm sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold excess cheesecloth over the top, place the tin on a plate or suspend the sieve over a small bowl, cover with cling film and refrigerate overnight.

3) When ready to serve, invert the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with cheese biscuits.

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