Cheesecloth, wet

• 1/2 vanilla bean or
• 1 teaspoon (5 ml) vanilla extract

Line a 1 litre (4 cups) coeur à la crème hearth-shaped pierced mold with a layer of moist cheesecloth, letting it hang over the sides.

With a sharp knife, split the vanilla bean in half to open it and remove the seeds.

In a blender, purée the cheese, sugar, honey and vanilla seeds or extract until smooth. Pour into a bowl.

In a bowl, beat the egg whites until stiff peaks form. Set aside. With a spatula, fold the whipped cream and egg whites into the cheese mixture. Pour into the prepared mold. Fold the cheesecloth over the mixture.

Place the mold on a rack over a baking sheet to drain. Refrigerate for 24 hours.

Unmould onto a serving platter and serve with strawberry coulis. Ideally serve the same day.

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