Name: Antoine's Restaurants Creole Cream Cheese Recipe
Cook time: 14 h
Total time: 14 h
Yield: 6 servings
Ingredients: 1.5 qt whole milk; 0.5 cup heavy cream; 0.25 cup buttermilk (room temperature); 0.25 tsp sea salt; 3 cup fresh or frozen pitted black cherries; 0.5 cup granulated sugar; 1 tbsp fresh lemon juice; 0.5 tsp vanilla extract; 1 tsp cornstarch; 1 tbsp cold water; 1 tbsp dark rum or cherry liqueur (optional); 3 tbsp heavy cream (cold); 1 tbsp powdered sugar; 0.25 tsp vanilla extract; 0.5 tsp lemon zest (optional); 2 tbsp toasted sliced almonds or pecans (optional)

Method

Creole Cream Cheese

1
Warm milk and acidify
In a heavy-bottomed saucepan, combine 1.5 qt whole milk and 1/2 cup heavy cream. Gently warm over medium-low heat to 85–90°F (just slightly warm to the touch, about 30–35°C). Remove from heat and stir in 1/4 cup room-temperature buttermilk and 1/4 tsp sea salt until evenly distributed.
2
Incubate
Cover the pot with a lid or clean towel. Let sit at room temperature, undisturbed, for 12–18 hours. The mixture will thicken slightly and separate into curds and whey; it should smell faintly tangy.
3
Strain curds
Line a fine-mesh sieve with a double layer of cheesecloth or a clean kitchen towel and set over a bowl. Gently ladle the curdled milk into the lined sieve. Allow whey to drain for 2–4 hours at room temperature, or refrigerate and drain for up to 8 hours for a firmer texture. Do not press aggressively; let gravity drain naturally for a silky texture.
4
Finish and chill
Once drained to your desired consistency (spreadable but slightly grainy), transfer the curds to a bowl and stir in an additional 1–2 tsp cold heavy cream if desired for creaminess. Adjust salt to taste (start with an extra pinch). Cover and chill for at least 1 hour before serving. Makes about 2–2.5 cups.

Black Cherry Compote

5
Cook cherries
In a medium saucepan combine 3 cups pitted black cherries and 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the cherries release juices and the sugar dissolves, about 6–8 minutes.
6
Simmer and thicken
Reduce heat to medium-low and simmer gently for another 6–10 minutes, until the mixture is syrupy but still has some whole or partially broken cherries. If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry and stir it into the compote. Cook 1–2 minutes more until thickened.
7
Finish
Remove from heat and stir in 1 tbsp lemon juice, 1/2 tsp vanilla extract and 1 tbsp dark rum or cherry liqueur if using. Taste and adjust sweetness. Let the compote cool to room temperature; it will thicken slightly as it cools.

Whipped Cream & Assembly

8
Whip cream
Chill a small bowl and beaters. Pour 3 tbsp cold heavy cream into the bowl, add 1 tbsp powdered sugar and 1/4 tsp vanilla extract (and 1/2 tsp lemon zest if using). Whip until soft peaks form (do not overwhip).
9
Assemble serving
Spoon a generous portion (about 3–4 tbsp) of chilled Creole cream cheese into individual serving glasses or bowls. Top with 2–3 tbsp warm or room-temperature black cherry compote. Add a dollop (about 1 tbsp) of whipped cream on top. Sprinkle with 1–2 tsp toasted sliced almonds or pecans if desired and finish with a tiny pinch of lemon zest.
10
Serve
Serve immediately if you prefer the contrast of warm compote over cool cream cheese, or refrigerate assembled portions for up to 2 hours for a uniformly chilled dessert.

Creole Cream Cheese Recipe

Ingredients