Coeurs a La Creme

1. 1

   Push the cottage cheese though a sieve into a bowl, add the sugar and mix well.

2. 2

   Whip the double cream until stiff and then add the lemon juice, add this mixture to the cottage cheese mixture.

3. 3

   If you are serving this in the mould(s), no lining is necessary, but if you want to turn these out of the mould(s) then line the mould with muslin.

4. 4

   Gently fold the stiffly whisked egg whites into the cheese mixture,then spoon completed mixture into several small or 1 large mould.

5. 5

   Refrigerate overnight to drain.

6. 6

   Use the muslin to support the dessert as you turn it out and carefully peel off.

7. 7

   Serve with strawberries, raspberries and cream.

No additional tips available.