Coeur a la Creme

• 2 cups fresh cheese
• 1 cup heavy cream
• 3 egg whites
• 1 quart fresh strawberries or raspberries
• sugar or vanilla sugar

1. Line each mold with a piece of the cheesecloth (this is not essential but it gives the dessert a neat patterned finish).
2. 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.
3. In a separate bowl, whisk the egg whites until stiff.
4. Gradually fold them into the cheese and cream.
5. Spoon the mixture into the mold or molds, set on a tray and cover.
6. Leave to drain in the refrigerator for at least 8 hours and up to 36 hours.
7. An hour or two before serving, hull the strawberries, reserving 6-8 for decoration, or pick over the raspberries.
8. Turn each mold on to a serving plate.
9. Decorate with whole, unhulled strawberries or raspberries.
10. Chill until serving.
11. Sprinkle the remaining prepared berries with 1-2 teaspoons sugar and leave to macerate until serving.

fresh cheese, heavy cream, egg whites, fresh strawberries, sugar

Taken from www.epicurious.com/recipes/food/views/coeur-a-la-creme-100585 (may not work)