Recipe - Coeurs A La Creme With Fresh Raspberry Coulis

8 ounce Curd or cottage cheese
OR Cream cheese
10 fl Double (heavy) cream
2 tablespoon Caster (superfine) sugar
2 Egg whites
5 fl Single (light) cream
8 ounce Raspberries

RASPBERRY COULIS
10 ounce Fresh raspberries
One half cup Caster (superfine) sugar
2 tablespoon Lemon juice

Traditionally the heartshaped moulds were made of wicker; now china ones
are used. If you decide to use cream cheese, make sure it is unsalted.

Press the cheese through a fine sieve into a mixing bowl and stir in first
the double cream then the sugar. Beat until light and fluffy. In a small
bowl, beat the egg whites just until stiff. Fold them carefully into the
cheese mixture.

Line six moulds with fine damp muslin or cheesecloth. Spoon the cheese into
the prepared moulds, tapping the sides gently to allow the mixture to
settle. Fold the ends of the cloth over the moulds, place them on a cake
rack and refrigerate overnight.

To make coulis, liquidize the raspberries and sugar to a smooth puree. Add
lemon juice to taste. Pass through a sieve into a small bowl. To serve,
spoon a little of the raspberry coulis on to each serving plate. Discard
any draining liquid and unmould the heartshaped desserts on top of the
sauce. Drizzle with cream and surround with the raspberries.

Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini