Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert which should be prepared two days before serving.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Line each mold with a piece of the cheesecloth (this is not essential but it gives the dessert a neat patterned finish). 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. In a separate bowl, whisk the egg whites until stiff. Gradually fold them into the cheese and cream.
Step 2
Spoon the mixture into the mold or molds, set on a tray and cover. Leave to drain in the refrigerator for at least 8 hours and up to 36 hours.
Step 3
An hour or two before serving, hull the strawberries, reserving 6-8 for decoration, or pick over the raspberries. Turn each mold on to a serving plate.
Step 4
Decorate with whole, unhulled strawberries or raspberries. Chill until serving. Sprinkle the remaining prepared berries with 1-2 teaspoons sugar and leave to macerate until serving.
