Coeurs a la Creme|
Garlic Coeurs a la Creme
1 lb Low-fat Cottage Cheese
1 Purree **
1 lb Cheese *
2 c 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,
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.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.