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2 cups fromage blanc or ricotta

1 cup whipping cream +

3 large egg whites at room temperature

pinch of sea salt


Berry Puree:

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.