- 200g cream cheese
- 150ml double cream
- 1 tbsp vanilla sugar, caster sugar or granulated sugar
- tsp vanilla bean paste, optional
- 4 ripe passion fruits, halved
- 200g strawberries, chopped into halves
Line 4 heart-shaped couer à la crème molds with 4 muslin or cheesecloth squares.
In a large bowl, use a balloon whisk to gently whisk together the cream cheese, double cream, sugar and vanilla bean paste until thoroughly folded together.
Divide the cream cheese mixture evenly among the 4 lined molds. Gently fold the cloth over the filling, covering it completely.
Place the molds in a baking pan or a deep dish and set aside for at least 8 hours in the refrigerator.
To serve, carefully remove each cream cheese heart from its mold and onto serving plates. Spoon some passion fruit pulp around each heart and decorate each plate with strawberries.