Couer a la Creme

Directions

1. 1
   Press the cottage cheese through a coarse sieve into a bowl.
2. 2
   In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds).
3. 3
   Add the cream cheese and mix.
4. 4
   Add the sour cream and sugar and mix well.
5. 5
   Fold in the whipped cream.
6. 6
   Lightly dampen a 12-inch square of cheesecloth.
7. 7
   Use it to line a 3-cup heart-shaped mold with draining holes (or use a large colander).
8. 8
   Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture.
9. 9
   Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight.
10. 10
    Invert the mold on a serving plate.
11. 11
    Lift the mold and peel off the cheesecloth.
12. 12
    Serve in small wedges, pouring a couple of teaspoons of cream and sprinkling granulated sugar over each serving at the table.
13. 13
    Pass the berries.