This was based on a coeur à la crème, savory version.
I used one of those cute heart-shaped molds with the perforations in the bottom, lined with damp cheesecloth, and scraped in this mixture of cream cheese, cream (infused over heat with thyme and bay leaves), and truffle salt. I'm afraid it didn't drain overnight (only a few hours), but it's probably just as well.
It was gooey! I don't think it was ever going to firm up. And that turned out to be great.
The cheese stayed spreadable. It was so good, smeared on baguette slices. And I mean smeared, really.
The radishes were mainly for color, but they added a fun, peppery crunch.
Kinda nice with heart-shaped raw meat.
That was a lot of love for one evening.
Now can I go back to being nasty?