Yield: 4 Servings
|8 ounces||Unsalted cream cheese|
|10 ounces||Soured cream|
|2 tablespoons||Caster sugar|
|2 larges||Egg whites|
|Fruit of your choice, such as raspberries and redcurrants|
|4 tablespoons||Double cream|
Quite simply combine the cream cheese, soured cream and sugar thoroughly in a mixing bowl. Then whisk the egg whites until they are stiff and fold them carefully into the cream mixture. The whole lot now needs to be drained - overnight - in a cool place, and this is done by placing the mixture in a suitably-sized square of muslin, and placing this in a sieve over a bowl. When it has drained completely, pile the mixture into small dishes or ramekins, arrange your fruit on top, then pour a tablespoon of cream over each serving.