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Sure it involves a special dish and cheese cloths, but do read below for some clever alternatives. You can find coure de la crème moulds in specialty bake shops. These are ceramic dishes shaped like hearts with holes in the bottom to let the whey drip out. If you don’t feel like buying the dishes, there are alternatives.

Buy aluminum cupcake holders shaped like hearts, or any other shape. Using a wooden skewer, poke a number of holes in the bottom of the cupcake holder. An alternative for the cheese cloth needed in this recipe is a paper towel. Just be careful when wetting it and opening it that it does not fall apart.

¾ cup cold whipping cream
1 ¾ cups cream cheese, room temperature
½ cup powdered sugar
1 teaspoon real vanilla
3 teaspoons Cointreau (or other orange liqueur)

Start by preparing the molds. Wet a large square of cheese cloth, or wet a paper towel. Ring excess water out, open up cheese cloth or paper towel, and fit into eight half-cup heart shaped molds. Be sure the cloth reaches the bottom. Place on rimmed tray and set aside.

In a large bowl with the whisk attachment of a stand mixer, or with a hand held mixer, whip the cream until stiff peaks just start to form. Place the whipped cream in a second bowl. Place the cream cheese in the bowl of the mixer and with whisk attachment, whisk until smooth. Add the powdered sugar, vanilla and liqueur and whisk until smooth. Using a spatula, fold the whipped cream into the cream cheese mixture until well incorporated.

Using a spoon, divide the cream mixture evenly between the molds. Using a teaspoon, make sure that the surface is smooth and that there are no air-pockets. Fold the overhanging cheese cloth or paper towel over the filling. Place in the fridge and allow the dessert to set – about four hours or up to two days.

To serve, peel back the folded overhang of cheese cloth, turn the mold out onto a dessert plate and carefully peel away cheese cloth or paper towel.

Serve with vanilla poached peaches and fresh raspberries

Serves 8

Ilana Epstein is a seasoned food writer who has been writing for The Jerusalem Post for the last 10 years and enjoys creating simple recipes for easy entertaining.