French Cream Cheese And Preserves - cooking recipe

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
Preparation
    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.
    In a food processor or blender, combine the cream cheese and honey until smooth.
    Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
    Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
    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.
    Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
    Smooth on the remaining 8 ounces of cream cheese.
    Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
    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.
    Unwrap it carefully, and garnish the top with the almonds or edible flowers.

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