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.