Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Coeur à la Crème
Amuse-Bouche from Issue 4 – Fall / Winter 2014 – Cocoon
True love: a hill of herby cheese.
Gather Journal
Coeur à la Crème
It’s true; our take on the so-called “heart of the cream” appears heartless. But, we can assure you, the smooth, cocoon-like (non heart-shaped) mound of herb-strewn ricotta and mascarpone, once freed from its cheesecloth web, will quickly earn your affection.
serves 8 to 10
- 1 cup fresh ricotta, best quality you can find
- ⅓ cup Mascarpone
- ¼ cup heavy cream
- 2 Tbsp finely chopped chives
- 1 Tbsp finely chopped flat-leaf parsley
- 1 Tbsp chopped thyme
- ½ tsp salt
- 10 grinds black pepper
- cheesecloth
- crackers for serving
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1
Stir together all the ingredients.
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2
Line a small colander with two layers of cheesecloth and place on a plate. Spoon cheese mixture onto cloth and twist into a tight bundle. Refrigerate until some of the whey drains away and the coeur is well chilled, at least 2 hours or overnight.
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3
Serve with crackers.
