This delicious creamy herb appetizer is perfect for the holidays. It’s very easy to make, no cooking involved, and can be kept in the refrigerator for a couple of days before serving.
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 1 tablespoon Paravangna Blend
- Kosher salt and freshly ground black pepper
- Crackers, for serving
Combine lemon juice and Paravangna Blend in a small bowl, stir to thoroughly moisten the herbs. Set aside until needed.
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, Paravangna blend and lemon juice, scallions, 1 teaspoon salt and ½ teaspoon pepper. Whisk until firm.
Line a 6-inch coeur à la crème mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the crème. Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight.
When ready to serve, discard the liquid that has collected in the bowl and invert the crème onto a plate and decorate with sprigs of fresh parsley, oregano or basil. Serve chilled with crackers and a small knife.