Couronne de Fromage aux Herbes

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

Herb and Soft-Cheese Ring

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

Europe
France
Lunch
Summer
Mediterranean

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