Ingredients
1.8 litres (3 pints/7 cups) milk 155 ml (5 fl oz/% cup) whipping cream 1 /2 teaspoons rennet
TO DECORATE:
155 ml (5 fl oz/% cup) whipping cream, if desired 250 g (8 oz) strawberries
Method Line 6 coeur a la creme moulds with a double layer of muslin. Put milk and cream into a saucepan and warm to blood temperature (do not allow to become too hot or the milk will not curdle properly). Stir in rennet and leave for 1 hour. When the milk has curdled, pour contents of saucepan into a jelly bag suspended over an upturned kitchen stool. Place a bowl underneath to collect the whey. Leave to drain for about 50 minutes. Empty contents of jelly bag into a glass bowl and stir curds until smooth. Divide cheese between moulds and leave in the refrigerator until firm. Turn out onto individual serving plates. To decorate if desired, whip cream, then pipe onto moulds. Decorate with strawberry slices.