Recipe: Strawberry Crémets

- 3 hours before serving, whip the cold whipped cream into chantilly
- Whip the egg whites until stiff peaks form
- Mix the 2 preparations by whisking for about ten seconds
- Line 4 small faisselles (round molds with holes for draining cheese, here in heart shape) with muslin, each able to hold a quarter of the mixture
- Fill them, fold the 4 corners of the muslin over the top and refrigerate for at least 3 hours
- At serving time, remove the stems, wash, drain and dry the strawberries
- Mix the thick cream and milk in a bowl, without whisking, just to lighten the cream
- Remove the faisselles from the refrigerator, spread apart the corners of muslin, and turn the crémets out onto serving plates
- Remove the faisselles, remove the muslin, surround the crémets with fruit, coat with a spoonful of cream
- Bring the remaining cream to the table in a sauce boat along with the sugar and the crémets
** These crémets can be made with raspberries, wild strawberries etc...
** Can be prepared the day before