Savoury coeur à la crème

Name: Savoury coeur à la crème
Prep time: 400 min
Total time: 400 min
Yield: 4
Ingredients: 8-12 edible flowers (such as nasturtiums and violets) or herb leaves; 250g each mascarpone and fresh ricotta; 1/2 cup (40g) grated parmesan or vegetarian hard cheese; 1/4 cup (60ml) thickened cream; 1 garlic clove, crushed; Extra virgin olive oil, to drizzle; Baby carrots, steamed zucchini, radishes, celery and lavash crispbreads, to serve

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6h 40m

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Show your guests some love and serve these savoury coeur à la crèmes as a cheese course.

8-12 edible flowers (such as nasturtiums and violets) or herb leaves
250g each mascarpone and fresh ricotta
1/2 cup (40g) grated parmesan or vegetarian hard cheese
1/4 cup (60ml) thickened cream
1 garlic clove, crushed
Extra virgin olive oil, to drizzle
Baby carrots, steamed zucchini, radishes, celery and lavash crispbreads, to serve

Method

1.

Cut 8 squares of muslin (or clean Chux) to fit four 1/3 cup (80ml) coeur à la crème 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 crèmes to room temperature for 10 minutes before serving.
2.

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