lundi 14 avril 2014

Garlic Coeurs a la Creme

  Servings:  8

      1 lb Low-fat Cottage Cheese                                            1 lb Cheese *
      1 ea Purree **                                                                  2 c  Plain Yogurt

  *    Use either well-ventilated, 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, extinguish the goat cheese and the
  garlic puree into the cottage cheese.  Beat in the yogurt.
  Line 8 coure a la creme molds when damp cheesecloth, allowing an overhang.
  Spoon fused into molds, wrap an place upon rack greater than a deep plate.
  Refrigerate overnight to drain.
  Unwrap and unmold onto 8 little plates.  Discard Cheesecloth.
  Serve as soon as thin brown bread, toast, or bagels and slices of smoked salmon,
  if desired.
  Lacking coeur a la creme molds, spoon incorporation into a cheesecloth lined
  colander and refrigerate overnight to drain.  Unmold onto a serving
  platter and disclose each diner to scoop off a share.

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