Coeur-à-la-Crème appetizer

Ingredients:

• 340 g of cream cheese, room temperature
• 1 cup heavy cream
• Zest of 1 lemon
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 1 jar (750 ml) hot chutney
• Crackers, for serving

Preparation:

1. Place the cream cheese mixture in the bowl of an electric mixer fitted with the whisk attachment and beat until the mixture resembles whipped cream. Reduce the mixer speed to low and gradually add the cream, lemon zest, lemon juice, salt, and black pepper. Beat on high speed until the mixture becomes very thick.
2. Line a coeur-à-la-creme mold or a 15 cm (6 in) sieve with folded cheesecloth, leaving an overhang at the sides. Pour the cream mixture into the cheesecloth and smooth the surface with a spatula. Fold the ends of the cheesecloth over the cream. Place the mold on a plate or place the sieve over a small bowl. Cover with plastic wrap and refrigerate overnight.
3. To serve, turn the coeur-à-la-creme out of the mould onto a plate and pour over the top. chutneyso the sauce runs down the sides. Serve chilled with crackers.