Small heart-shaped moulds are usually used for making this dessert, but clean empty yogurt cartons, pierced with a few holes, serve the purpose just as well.

Rinse 4 - 6 moulds or yogurt cartons in cold water; do not dry them. Put the cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove as much excess moisture from the cheese as possible.

Put the cheese into a bowl with the salt and work together. Press the cheese through a sieve.

Lightly whip the double cream and stir in the sieved cheese. Spoon the cheese and cream mixture into the moulds or yogurt cartons and stand them on a tray to catch any liquid that drains off. Chill for 6 - 8 hours.

Unmould the coeurs a la creme on to a serving dish. Spoon a little cream over each one and serve with a bowl of strawberries or raspberries, and sugar.