Coeur A La Creme And Milk
|Cream cheese||1 Pound|
|Double cream||10 Ounce|
|Soft brown sugar||2 Tablespoon|
Gently rub the cream cheese and salt through a strainer into a large mixing bowl.
Using a wooden spoon, beat in the cream until it is thoroughly blended and the mixture is smooth.
In a mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold them into the cheese mixture.
With a layer of cheesecloth, line 6 coeur a la creme moulds if you have them.
If not, use 6 small moulds with perforated bottoms.
Spoon the cheese mixture into the moulds.
Stand the moulds in a large soup dish or plate to catch the liquid that will drain out of the cheese mixture and put both the moulds and dish into the refrigerator for 12 hours or overnight.
Invert the moulds on to a serving platter and remove the cheesecloth lining.
Place a teaspoon of brown sugar on top of each coeur a la creme and serve them accompanied by a jug of cream.