Coeurs à La Crème

This is a very useful dessert, in that it positively demands to be made the day before it is eaten. The little French pierced porcelain moulds are something of an extravagance, as there is not much else one can use them for, but worth it; they should be lined with scalded muslin or cheesecloth. You can serve these cream cheese hearts throughout the summer and early autumn with a succession of different berries and fruits, fresh, poached or made into a coulis.