Coeur a la Creme

1. 1

   Line each mold with a piece of the cheesecloth (this is not essential but it gives the dessert a neat patterned finish).

2. 2

   In a large bowl, whisk the cheese and cream until smooth, adding a little more cream if necessary so the cheese falls easily from the spoon.

3. 3

   In a separate bowl, whisk the egg whites until stiff.

4. 4

   Gradually fold them into the cheese and cream.

5. 5

   Spoon the mixture into the mold or molds, set on a tray and cover.

6. 6

   Leave to drain in the refrigerator for at least 8 hours and up to 36 hours.

7. 7

   An hour or two before serving, hull the strawberries, reserving 6-8 for decoration, or pick over the raspberries.

8. 8

   Turn each mold on to a serving plate.

9. 9

   Decorate with whole, unhulled strawberries or raspberries.

10. 10

    Chill until serving.

11. 11

    Sprinkle the remaining prepared berries with 1-2 teaspoons sugar and leave to macerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.