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Coeur a la Creme
Serves 6

16 fl oz/2 cups/500 ml creme fraiche or
12 fl oz/1-1/2 cups/375 ml double/heavy cream and 4 oz/125 g cream cheese
4 egg whites

sugar or vanilla sugar
creme fraiche or creme Chantilly

Line coeur a la creme mould with muslin/cheesecloth. In a large
bowl whip the creme fraiche until it holds soft peaks. Alternatively,
beat the double creme with the cream cheese. In another bowl, whip
the egg whites until stiff. Stir about a quarter of the egg whites
into the creme fraiche then fold the mixture into the remaining
egg whites. Spoon the mixture into the mould and cover with plastic
wrap. Set it on a dish and leave to drain in the refrigerator for
at least 8, or up to 36 hours.

An hour or two before serving, turn the cremets out onto a serving
dish. Arrange the raspberries or strawberries around the cremets.
Serve it with separate bowls of sugar or vanilla sugar and the
remaining creme fraiche or creme Chantilly.

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