Coeur a la Creme With Passion Fruit Sauce

• 1 pound fromage blanc (fresh white cheese) or small curd cottage cheese
• 1 cup heavy cream
• 1 cup sour cream
• 1/4 cup granulated sugar, approximately
• 4 ripe passion fruits
• 1 tablespoon honey
• 1 tablespoon passion fruit liqueur
• 4 ripe strawberries

1. Beat the fromage blanc until smooth.
2. If using cottage cheese, puree it in a blender until smooth.
3. Mix the cheese with the heavy cream and sour cream.
4. Sweeten to taste with the sugar.
5. Spoon the mixture into four white porcelain coeur a la creme molds or one large coeur a la creme mold.
6. Alternately, you can spoon the mixture into a heart-shaped basket or even into a strainer lined with cheesecloth.
7. Cover the top.
8. Place the mold or basket in a pan in the refrigerator or place the strainer over a bowl in the refrigerator.
9. Allow the cheese mixture to drain at least eight hours or overnight.
10. Slice off the tops of the passion fruits and scoop the pulp out into a bowl.
11. Mix with the honey and liqueur.
12. Just before serving, unmold the drained cheese onto a plate or plates.
13. Spoon the sauce around it.
14. Garnish with strawberries.

white cheese, heavy cream, sour cream, granulated sugar, passion, honey, passion fruit liqueur, strawberries

Taken from cooking.nytimes.com/recipes/4458 (may not work)