5 Boursin Flavours… Why Didn’t I Try This Sooner?

Ingredients

• 750 g Cream Cheese (full‑fat, room temperature; 150 g per block)
• 150 g Unsalted Butter (softened; about 2 Tbsp per block)
• 5 Tbsp Heavy Cream (helps loosen the mixture; 1 Tbsp per block)
• 2.5 tsp Salt (1/4 tsp per block; adjust to taste)
• 5 tsp Lemon Juice (1 tsp for lemon‑dill, 1 tsp for fig‑balsamic, 1 tsp for chili, 1 tsp for basil‑chive, 1 tsp for cracked pepper (optional))
• 7.5 tsp Cracked Black Pepper (1.5 tsp per cracked‑pepper block)
• 2.5 tsp Dried Dill (1/2 tsp per lemon‑dill block)
• 1 small Cucumber (Finely grated, excess moisture squeezed out; for lemon‑dill block)
• 2.5 tsp Lemon Zest (1/2 tsp per lemon‑dill block)
• 2.5 tsp White Vinegar (1/4 tsp per lemon‑dill, 1/4 tsp per fig‑balsamic, 1/4 tsp per chili, 1/4 tsp per basil‑chive block)
• 2.5 tsp Sugar (1/2 tsp per lemon‑dill and fig‑balsamic blocks, 1/2 tsp per chili block)
• 1.5 tsp Garlic Powder (1/4 tsp per cracked‑pepper, 1/4 tsp per chili, 1/4 tsp per basil‑chive block)
• 1.5 tsp Onion Powder (1/4 tsp per cracked‑pepper, 1/4 tsp per chili, 1/4 tsp per basil‑chive block)
• 0.5 tsp White Pepper (Pinch per cracked‑pepper block)
• 1.25 tsp Smoked Paprika (1/4 tsp per chili block)
• 2.5 tsp Chili Flakes (1/2 tsp per chili block)
• 2.5 tsp Dried Basil (1/2 tsp per basil‑chive block)
• 5 Tbsp Chives (1 Tbsp per basil‑chive block, finely chopped)
• 125 g Dried Figs (25 g (≈2‑3 figs) per fig‑balsamic block; finely mashed)
• 5 tsp Balsamic Vinegar (1 tsp per fig‑balsamic block)
• 2.5 tsp Molasses (1/2 tsp per fig‑balsamic block (adds grape‑like sweetness))

Instructions

1. Soften Dairy Ingredients

   Remove the cream cheese and unsalted butter from the fridge and let them sit at room temperature for about 10 minutes until soft.

   Time: PT10M

2. Create Base Cream Cheese Mixture

   In a large mixing bowl, combine the softened cream cheese, unsalted butter, and 5 Tbsp heavy cream. Blend with a blender or food processor until the mixture is smooth and slightly loose.

   Time: PT5M

3. Prepare Cracked Black Pepper Flavor

   Divide one‑fifth of the base mixture into a small bowl. Add 1/4 tsp salt, 1 tsp lemon juice, 1.5 tsp cracked black pepper, a pinch of white pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Mix until evenly incorporated.

   Time: PT5M

4. Prepare Lemon‑Dill Cucumber Flavor

   Finely grate the cucumber, then squeeze the grated cucumber against the side of the tub to remove excess moisture. In another bowl, combine one‑fifth of the base mixture with 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1 tsp lemon juice, 1/2 tsp lemon zest, and 1/4 tsp white vinegar. Fold in the drained cucumber and mix gently.

   Time: PT7M

5. Prepare Fig‑Balsamic Flavor

   Finely mash 25 g dried figs (or softened fresh figs) until a coarse paste forms, skins included. In a bowl, blend one‑fifth of the base mixture with 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp onion powder, 1 tsp balsamic vinegar, 1/2 tsp molasses, and 1 tsp lemon juice. Stir in the mashed figs until evenly distributed.

   Time: PT7M

6. Prepare Chili‑Smoked Paprika Flavor

   Combine one‑fifth of the base mixture with 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp chili flakes, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, and 1/4 tsp white vinegar. Mix thoroughly.

   Time: PT5M

7. Prepare Basil‑Chive Flavor

   In the final bowl, mix one‑fifth of the base mixture with 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried basil, 1 Tbsp chopped chives, 1 tsp lemon juice, and 1/4 tsp white vinegar. Fold gently until uniform.

   Time: PT5M

8. Pack and Chill

   Spoon each flavored mixture into its own 150 g tub, pressing gently to smooth the surface. Cover each tub with its lid and refrigerate for at least 2 hours (longer for firmer texture).

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

5 g

Fat

33 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese
• Instead of Unsalted Butter: Regular salted butter (reduce added salt)
• Instead of Heavy Cream: Whole milk (thinner texture)
• Instead of Salt: Kosher salt
• Instead of Lemon Juice: Lime juice
• Instead of Cracked Black Pepper: Ground black pepper (less texture)
• Instead of Dried Dill: Fresh dill (use 1 tsp, chopped)
• Instead of Cucumber: Zucchini (peeled)
• Instead of Lemon Zest: Lemon peel
• Instead of White Vinegar: Apple cider vinegar
• Instead of Sugar: Honey (use 1 tsp)
• Instead of Garlic Powder: Fresh minced garlic (1/8 tsp)
• Instead of Onion Powder: Fresh minced onion (1/8 tsp)
• Instead of White Pepper: Black pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Chili Flakes: Cayenne pepper
• Instead of Dried Basil: Fresh basil (1 tsp, chopped)
• Instead of Chives: Green onion (scallion) tops
• Instead of Dried Figs: Fresh figs (softened in warm water)
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Molasses: Honey

Equipment Needed

• Blender or Food Processor
• Mixing Bowl
• Measuring Spoons
• Fine Grater
• Cheesecloth or Clean Kitchen Towel (optional)
• Plastic or Glass Tubs (≈150 g capacity)
• Spatula

Critical Steps — Do Not Skip

• Softening the cream cheese and butter completely before blending.
• Removing excess moisture from grated cucumber to avoid a soggy block.
• Mashing dried figs thoroughly while keeping the skins for texture.
• Pressing the mixture gently into the tubs without compacting too hard.
• Refrigerating for a minimum of 2 hours to allow herbs and spices to rehydrate.

Chef Tips from the Video

• Let the cream cheese and butter reach room temperature for a silky blend.
• Use freshly cracked black pepper for a burst of aroma.
• For a brighter lemon flavor, zest the lemon before juicing.
• If you prefer a sweeter fig block, increase molasses to 3/4 tsp.

Troubleshooting

Storage

Refrigerator: Seal each block tightly and store for up to 1 week.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Only for short serving periods (up to 2 hours).

Make-Ahead Tips

• The blocks can be made up to 3 days in advance; keep sealed.
• If you need a softer spread, let the block sit at room temperature for 10 minutes before serving.

Frequently Asked Questions