Coeur A La Creme With Rhubarb Sauce

• 1 lb. whole milk ricotta
• 3 Tbs confectioners sugar
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 3 large egg whites
• pinch salt
• 4 cups chopped rhubarb (about 8 stalks)
• 1/3 cup sugar
• 1 clove
• 1/3 cinnamon stick

1. 1. Line 2 7" wide ceramic heart shaped molds (with holes) or an 8" round shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out.
2. 2. Using the back of a spoon, press the ricotta through a fine meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla.
3. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of sal until stiff, then fold them into the ricotta as well.
4. 3. Fill the lined mold or sieve with the ricotta mixture, making sure don't flatten or mush. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain.
5. 4. Combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool.
6. 5. To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce.

milk ricotta, confectioners sugar, vanilla, heavy cream, egg whites, salt, rhubarb, sugar, clove, cinnamon

Taken from www.epicurious.com/recipes/member/views/coeur-a-la-creme-with-rhubarb-sauce-1239271 (may not work)