French Cream Cheese and Preserves |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc. Ingredients:
32 ounces cream cheese, softened |
3/4 cup wildflower honey or 3/4 cup other medium colored honey |
2/3 cup raspberry preserves or 2/3 cup strawberry preserves |
2/3 cup apricot preserves |
2/3 cup blackberry preserves or 2/3 cup plum preserves |
toasted slivered almonds or fresh edible flower, for garnish |
Directions:
1. Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
2. In a food processor or blender, combine the cream cheese and honey until smooth.
3. Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
4. Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
5. Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
6. Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
7. Smooth on the remaining 8 ounces of cream cheese.
8. Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
9. When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
10. Unwrap it carefully, and garnish the top with the almonds or edible flowers.
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