COEUR à la CRÈME
2 cups fromage blanc or ricotta
1 cup whipping cream +
3 large egg whites at room temperature
pinch of sea salt
1 pint fresh strawberries,
2 tablespoons instant sugar, or to taste
Fromage Blanc: Stir together the ricotta and whipping cream. Add more cream if necessary to create a creamy consistency. Whip the egg whites, adding the salt when they become frothy, until they reach firm peaks. Fold the whites into the cheese mixture in three installments.
Line a Coeur à la Crème porcelain mold or fine mesh strainer with wet cheesecloth. Gently transfer the cheese mixture, to the mold, set over a plate or bowl. Cover with plastic wrap and allow to drain for 12 hours, preferably 1 day.
Berry Puree - Serving: Set aside 6 of the most attractive berries, puree the rest and sweeten them to taste with the sugar. Unmold the cheese on a serving platter, surround with the whole berries and serve the puree on the side.