- 3/4 pound cottage cheese
- 8 ounces cream cheese
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons powdered sugar
- 1/2 cup granulated sugar, divided
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- Seeds from 1/2 vanilla bean
- 1 pound strawberries, hulled
- 1 small container raspberries
In the bowl of an electric mixer (I used a handheld mixer), combine the cottage cheese, cream cheese, and crème fraîche. Beat until smooth. Add the powdered sugar and 2 tablespoons granulated sugar. Whip the cream and fold it into the cheese mixture along with the vanilla and vanilla seeds.
Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
To make the strawberry sauce, mash the strawberries and raspberries. Cook over low flame with the remaining 6 tablespoons sugar until soft. Press through a fine sieve and chill. (I chose to leave the berries unsieved so they would have some texture).
To serve, unfold cheesecloth and invert mold on a serving plate. Remove the cheesecloth. Garnish with strawberries and pour some sauce all around. Serve additional sauce in a bowl or pitcher.