Photo The Gazette

Coeur a la Creme is a great dessert for those who don't like rich, sweet concoctions. It must be made in a perforated porcelain heart-shaped mold, available at many kitchen shops in the city, including Arthur Quentin. You will also need cheesecloth to line the mold.

1 1/2 cups (500g) fromage blanc (soft unripened cheese)

1/4 cup (50 mL) superfine fruit sugar

1 teaspoon (5 mL) pure vanilla extract

1/2 cup (125 mL) 35-per-cent cream

Red berries for garnish

Strawberry coulis (recipe follows)

1. In a large bowl, stir the cheese with the sugar and vanilla until smooth. In another bowl, beat the cream with an electric mixer at high speed until it holds soft peaks. Fold the cream into the cheese mixture and pour it into the prepared mold. Wrap the cheesecloth over the top of the cream, set the mold on a trivet over a baking pan and refrigerate overnight.
2. To unmold, peel the cheesecloth off the cream, invert the heart onto a serving platter and peel off the cheesecloth. Decorate with fruit and serve with strawberry coulis.