📝 About This Recipe
Inspired by the iconic Alpine-style spreads, this homemade Almette is a masterclass in texture—achieving an ethereal, mousse-like consistency that melts on the tongue. We start with a base of premium whole-milk cream cheese and fold in a delicate infusion of garden-fresh herbs, sharp shallots, and a hint of lemon zest for brightness. It is the perfect sophisticated upgrade for your morning bagel or a centerpiece for a high-end charcuterie board.
🥗 Ingredients
The Creamy Base
- 16 ounces Full-fat Cream Cheese (high quality, softened to room temperature)
- 1/4 cup Heavy Cream (cold, to help achieve the whipped texture)
- 2 tablespoons Greek Yogurt (plain, for a subtle lactic tang)
The Aromatic Infusion
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (leaves only, finely chopped)
- 1 teaspoon Fresh Dill (finely chopped)
- 1 small Shallot (minced into a fine paste)
- 1 clove Garlic (grated on a microplane)
Seasoning & Brightness
- 1/2 teaspoon Lemon Zest (freshly grated)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground, for a clean look without black specks)
- 1/4 teaspoon Onion Powder (for savory depth)
👨🍳 Instructions
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1
Ensure your cream cheese is truly at room temperature; it should be soft to the touch to prevent any lumps in your final spread.
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2
Place the softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl with a hand mixer.
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3
Whip the cream cheese on medium speed for 2-3 minutes until it becomes smooth and starts to look slightly glossy.
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4
Slowly drizzle in the cold heavy cream and the Greek yogurt while continuing to whip. Increase the speed to medium-high.
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5
Whip the mixture for another 3-4 minutes. You are looking for 'stiff peaks' similar to whipped cream—the volume should increase significantly as air is incorporated.
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6
While the cheese is whipping, prepare your aromatics. Mince the shallot as finely as possible, almost to a pulp, to ensure there are no large crunchy bits.
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7
Lower the mixer speed to the lowest setting and add the grated garlic, minced shallot, and lemon zest.
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8
Add the sea salt, white pepper, and onion powder, allowing the mixer to distribute them evenly for 30 seconds.
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9
Remove the bowl from the mixer. Using a rubber spatula, gently fold in the fresh chives, parsley, and dill by hand. This preserves the bright green color and prevents the herbs from bleeding into the cheese.
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10
Taste the spread. If you prefer more zing, add a tiny squeeze of lemon juice, but be careful not to deflate the air you've whipped in.
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11
Transfer the Almette to a decorative glass jar or a wooden bowl for a rustic, alpine presentation.
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12
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors of the fresh herbs and shallots to marry perfectly with the cream.
💡 Chef's Tips
Use high-quality block cream cheese rather than 'tub' varieties, as the latter often contains extra stabilizers that hinder whipping. Always use fresh herbs; dried herbs will feel gritty in such a delicate, airy spread. If you want a 'spicy' version, fold in a teaspoon of finely diced pickled jalapeños or a pinch of cayenne pepper at the end. To keep the spread light, never over-mix after adding the herbs—hand folding is the secret to that signature Almette texture. If the spread firms up too much in the fridge, let it sit at room temperature for 10 minutes before serving to regain its fluffiness.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough bread or dark German rye bread. Pair with crisp radishes, cucumber slices, and baby carrots for a fresh crudité platter. Spread generously on a toasted bagel topped with smoked salmon and capers. Use as a sophisticated dip for artisanal sea salt potato chips or pretzels. Pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a light pilsner.