Ina's Savory Coeur a la Creme

I loved Ina's Coeur a la Creme that we made last year and when I watched Ina make the savory version (another cute episode with Jeffrey) I wanted to try it. I chose it last minute and thought it was due the last week in April. Last weekend I stopped by the barefoot bloggers site and realized I'd missed the deadline for my own choice! I felt like such a slacker so I busted out my dish that I hadn't got to use the first time and got to work. The nice part about this recipe is that it only takes a few minutes of stand mixer effort to get a great result. Deb suggested pesto so I went that route. I loved the spicy taste of the pesto with the cream cheese. I served it with crackers and cucumbers and would love to bring this to a party. You know, the cute kind that Ina has on her back patio. I'd love to go to one of those. Thanks to everyone who cooked along (and my apologies for my tardiness!)

Savory Coeur a la Creme
from Ina Garten
Ingredients
12 ounces cream cheese, at room temperature (I subbed neufchatel and added a little Ultra Gel)
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
Crackers, for serving

Directions
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.

Line a 6-inch coeur a la creme mold or 6-inch 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 the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.