---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COEURS A LA CREME WITH FRESH RASPBERRY COULIS
  Categories: Desserts
       Yield: 6 servings
  
       8 oz Curd or cottage cheese
            -OR- Cream cheese
      10 fl Double (heavy) cream
       2 tb Caster (superfine) sugar
       2    Egg whites
       5 fl Single (light) cream
       8 oz Raspberries
 
 ---------------------RASPBERRY COULIS---------------------
      10 oz Fresh raspberries
     1/2 c  Caster (superfine) sugar
       2 tb Lemon juice
  
   Traditionally the heart-shaped moulds were made of
   wicker; now china ones are used.  If you decide to use
   cream cheese, make sure it is unsalted.
   
   Press the cheese through a fine sieve into a mixing
   bowl and stir in first the double cream then the
   sugar.  Beat until light and fluffy.  In a small bowl,
   beat the egg whites just until stiff.  Fold them
   carefully into the cheese mixture.
   
   Line six moulds with fine damp muslin or cheesecloth.
   Spoon the cheese into the prepared moulds, tapping the
   sides gently to allow the mixture to settle.  Fold the
   ends of the cloth over the moulds, place them on a
   cake rack and refrigerate overnight.
   
   To make coulis, liquidize the raspberries and sugar to
   a smooth puree. Add lemon juice to taste.  Pass
   through a sieve into a small bowl.  To serve, spoon a
   little of the raspberry coulis on to each serving
   plate. Discard any draining liquid and unmould the
   heart-shaped desserts on top of the sauce.  Drizzle
   with cream and surround with the raspberries.
   
   Source: A Basket of Berries, by Val Archer Typed for
   you by Karen Mintzias
  
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