Coeur à la Crème

Coeur à la crème should be made in those old-fashioned small heart-shaped moulds with holes in the bottom. But, except in speciality cooks, shops or antique shops, one rarely sees these today. This recipe describes an alternative method of producing small individual sweet cheeses, but if one large mound of cheese will do, simply put the cheese into a nylon sieve lined with muslin and leave to drain overnight.