At least 3 hours before serving, whip the cold whipping cream; whip the egg whites until stiff, mix the two preparations, whisking for 10 seconds.
Line 4 small cheese strainers, heart-shaped moulds, with holes for draining the cheeses – each of which can hold a quarter of the preparation. Fill them out. fold the four corners of the muslin over the top and refrigerate for at least 3 hours.
When ready to serve, hull, wash and drain the fruit.
Mix the heavy cream and milk in a bowl, without whisking, just to lighten the cream; remove the strainers from the refrigerator, spread the corners of the mousseline and invert the hearts on dessert plates.
Remove the cheese strainers, remove the muslin, surround the hearts with fruit, coat with a spoonful of cream; bring the rest of the cream to the table, in a sauce boat, at the same time as the sugar and the cream hearts.
Source:C.I.D.I.L
