Savoury coeur a la creme

April 2021

  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. 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.

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