Garlic Coeurs A La Creme Recipe - Cooking Index
Garlic Coeurs A La Creme Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cottage cheese |
| 1 lb | 454g / 16oz | Cheese * |
| 1 | Garlic | |
| 2 cups | 474ml | Plain yogurt |
* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese.
** Use the puree from 2 heads of Roasted Garlic. Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt.
Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired.
SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion.
Source:
The Pillsbury Family Cookbook (1963)
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