Whip the very cold crème fraîche until it holds stiff peaks.
Beat the egg whites to stiff peaks.
Line heart-shaped perforated porcelain molds with muslin cloth.
Fill with the whipped cream mixture, pressing gently. Fold the muslin over to enclose the cream.
Refrigerate for at least 4-5 hours in a dish to allow excess moisture to drain through the holes.
Prepare strawberry purée: Wash, drain, and mash 300 g strawberries. Stir in sugar and gently heat to dissolve. Cool and refrigerate.
To serve, unmold the hearts onto a platter, removing the muslin carefully.
Serve with strawberry syrup on the side for guests to drizzle as desired. Garnish with fresh strawberries and powdered sugar.
Source: Les Bons Desserts by Baudouin
