COEUR à la CRÈME
AS A STARTER OR DESSERT
2 cups ricotta
1 cup whipping cream, plus
3 large egg whites at room temperature
pinch of sea salt
1/4 cup wine vinegar
1/3 cup olive oil
1/3 cup canola or corn oil
2 tablespoons capers, drained and chopped
1/3 cup finely minced fresh herbs: parsley, mint, dill, tarragon
Freshly ground black pepper, to taste
Garnish: coarse sea salt
1 pint fresh strawberries, halved or purééd
2 tablespoons Mint Syrup, 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.
Sauce Ravigote: Whisk in the oils into the vinegar, stir in capers and minced herbs. Season to taste with and freshly ground pepper. Sprinkle on sea salt when serving.
Berry Puree: Bring 3/4 cup sugar in 1 cup water to a simmer and cook slowly for 5 minutes. Off the heat steep 4 stems fresh mint for 10 minutes. Remove mint and cool. Refrigerate between uses