Difficulty:[usr 1]
Whip the crème fraîche, very cold, until it forms a peak at the end of the whisk.
Beat the egg whites until stiff.
Place a muslin in each mold (porcelain molds with holes, in the shape of hearts).
Fill with foamy cream, pressing down a little. Fold over the muslin to enclose the cream.
Keep in the refrigerator for at least 4 or 5 hours, the excess moisture will drip through the holes in the moulds:place them in a dish.
Prepare a strawberry purée:wash, drain and mash the fruit, incorporate the sugar, heat (barely) to facilitate the dissolution of the sugar.
Leave to cool and put in the fridge.
To serve, unmold the hearts on a platter, carefully removing the muslin.
Serve strawberry syrup on the side. Everyone coats their heart with syrup at will. Accompany with strawberries and powdered sugar.
Source:Les Bons Desserts .Baudouin
