Savoury coeur a la creme

Recipes / Vegetarian

Create an alluring cheese platter with these creamy moulds.

Recipe «Savoury coeur a la creme» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. Unmould cremes onto a serving platter. Drizzle with olive oil, then serve with vegetables and lavash to spread.