Savoury coeur a la creme

Create an alluring cheese platter with these creamy moulds.

Cut 8 squares of muslin (or clean Chux) to fit four 1/3 cup (80ml) coeur a la creme moulds (from kitchenware shops) with plenty of overhang. Dampen with water, then layer 2 pieces in each mould. Place 2-3 flowers or herb leaves in the base of each.
Combine cheeses, cream, garlic and 1 teaspoon salt in a bowl with a fork until smooth. Pack into moulds, pressing down well, then cover with overhanging muslin. Place on a tray and chill overnight. Bring the cremes to room temperature for 10 minutes before serving.
Unmould cremes onto a serving platter. Drizzle with olive oil, then serve with vegetables and lavash to spread.

Source

8-12 edible flowers or herb leaves

250g mascarpone

250g fresh ricotta

1/2 cup grated parmesan or vegetarian hard cheese

1/4 cup thickened cream

1 garlic clove, crushed

Extra virgin olive oil, to drizzle

Baby carrots, steamed zucchini, radishes, celery and lavash crispbreads, to serve

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