Coeurs a La Creme

• 225 g cottage cheese (8 oz)
• 25 g caster sugar (1 oz)
• 300 ml double cream (10 oz)
• 5 ml lemon juice (1 teaspoon)
• 2 egg whites (stiffly whisked)
• fresh raspberry, to serve
• fresh strawberries, to serve
• 150 ml single cream (optional)

1. Push the cottage cheese though a sieve into a bowl, add the sugar and mix well.
2. Whip the double cream until stiff and then add the lemon juice, add this mixture to the cottage cheese mixture.
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. Gently fold the stiffly whisked egg whites into the cheese mixture,then spoon completed mixture into several small or 1 large mould.
5. Refrigerate overnight to drain.
6. Use the muslin to support the dessert as you turn it out and carefully peel off.
7. Serve with strawberries, raspberries and cream.

cottage cheese, caster sugar, cream, lemon juice, egg whites, fresh raspberry, fresh strawberries, cream

Taken from www.food.com/recipe/coeurs-a-la-creme-172816 (may not work)