Name: Couronne de Fromage aux Herbes (Herb and Soft-Cheese Ring)
Yield: Serves 6–8
Cuisine: French
Ingredients: 6–8 tablespoons finely chopped herbs, ideally parsley, chives and tarragon, or dill; a sliver of garlic, crushed; 1¼ cups (8 ounces) cooked spinach, well drained and finely chopped; 8 tablespoons butter, melted; 2 cups ricotta cheese; ⅔ cup dairy sour cream; a little half and half, or cream; salt; 4 tablespoons dry white wine or lemon juice; ⅓ cup cream cheese; freshly grated nutmeg; 1 cup barely dry, fresh white bread crumbs; 2½ tablespoons unflavored gelatine; sprigs of flat-leaf (Italian) parsley

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Soft cheese flecked with green is set in a ring mold to make a lovely, light dish for a summer lunch. Use a mixture of herbs for the best flavor.

Ingredients

2 cups ricotta cheese
⅔ cup dairy sour cream
1¼ cups

Method

Mix the curd cheese with the sour cream, drained and chopped spinach, melted butter, herbs, garlic, and bread crumbs.

Sprinkle the gelatine into the wine or lemon juice, leave to soften, then heat gently until dissolved. Stir into the cheese mixture and season to taste with salt and nutmeg.

Line a 6 cup ring mold with plastic wrap (don’t worry about the wrinkles) and pour in the