Coeurs a la Creme

🧂 Ingredients

1 Small heart-shaped moulds are usually used for making this dessert, but clean
empty yogurt cartons, pierced with a few holes, serve the purpose just as well.
2 Rinse 4 - 6 moulds or yogurt cartons in cold water; do not dry them. Put the
cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove
as much excess moisture from the cheese as possible.
3 Put the cheese into a bowl with the salt and work together. Press the cheese
through a sieve.
4 Lightly whip the double cream and stir in the sieved cheese. Spoon the cheese
and cream mixture into the moulds or yogurt cartons and stand them on a tray to
catch any liquid that drains off. Chill for 6 - 8 hours.
5 Unmould the coeurs a la creme on to a serving dish. Spoon a little cream over
each one and serve with a bowl of strawberries or raspberries, and sugar.