This is a low-fat version of the coeur à la crème recipe. The texture is svelte and smooth even though made with ricotta and cottage cheese. Serve it mounded in a bowl with fresh berries or alongside poached or baked fruits. Or use it as a breakfast cheese, spread on toast with jam or preserved fruits.
Dry-curd cottage cheese will make a firm-textured cheese that is ideal for molding. Ordinary cottage cheese will be looser and come out more like very thick pouring cream. You could thin it even further with yogurt or sour cream and use it as a sauce over fresh fruit or pancakes. Ricotta has more body, but the texture is a little grainy, so it’s best to use no more than half ricotta. You needn’t hold yourself to the amounts given below—they are really just a point of departure for your own variations and preferences.