Coeur à la Crème

Instructions

1. 1

   Line a 1 litre (4 cups) coeur à la crème hearth-shaped pierced mold with a layer of moist cheesecloth, letting it hang over the sides.

2. 2

   With a sharp knife, split the vanilla bean in half to open it and remove the seeds.

3. 3

   In a blender, purée the cheese, sugar, honey and vanilla seeds or extract until smooth. Pour into a bowl.

4. 4

   In a bowl, beat the egg whites until stiff peaks form. Set aside. With a spatula, fold the whipped cream and egg whites into the cheese mixture. Pour into the prepared mold. Fold the cheesecloth over the mixture.

5. 5

   Place the mold on a rack over a baking sheet to drain. Refrigerate for 24 hours.

6. 6

   Unmould onto a serving platter and serve with strawberry coulis. Ideally serve the same day.