Whip the very cold crème fraîche until stiff peaks form, creating a small beak when you lift the whisk.
Beat the egg whites until stiff.
Gently fold the whipped cream into the beaten egg whites.
Line small heart-shaped perforated porcelain molds with cheesecloth and fill with the cream mixture.
Place the molds in a dish and refrigerate for about 6 hours, allowing the whey to drip into the dish below.
Wash, hull, and drain the 600 g strawberries. Reserve half of the best ones. Crush the remainder with the sugar on a warm surface to release juices, then cool.
Unmold the hearts onto plates, removing the cheesecloth. Spoon the strawberry syrup around each heart and arrange the reserved strawberries, halved or sliced, alongside.
Decorate with fresh mint leaves.
Notes: If cheesecloth is unavailable, substitute with paper towels. Perforated plastic heart-shaped molds work well too.
Source: Adapted from Hubert's Favorite Recipes, Éditions JA—a trusted classic in French home cooking.
