Coeur a la Creme with Strawberry Coulis

Ingredients: Cheesecloth Four 3” or Two 7” Coeur a la Crème molds 2 8 ounce pkg. Bellwether Farms Fromage Blanc 1 cup heavy cream 1 cup Bellwether Frams Crème Fraiche 2 teaspoons vanilla extract or 1 vanilla bean ¼ cup powdered sugar, approximately 2 pints fresh strawberries ½ cup granulated sugar 1 cup strawberry jam 2 tablespoons Grand Marnier Preperation: FOR THE CRÈME: Rinse the cheesecloth and squeeze it until just damp. Line each coeur a la crème mold with the cheesecloth, with enough hangover to encapsulate the filling once the mold is filled. Beat the fromage blanc until smooth. Slowly add in the cream and then the crème Fraiche. Add the vanilla extract or if using a vanilla bean, split the bean lengthwise and with the back of a knife scrape the seeds out of the bean and add them to the cheese mixture. Sweeten to taste with the sugar. Spoon the mixture into the molds dividing equally. Fold the excess cheesecloth over the top of the cheese. Place the molds in a pan (to catch the excess liquid draining from the molds) and then place the pan in the refrigerator. Allow the cheese mixture to drain at least 8 hours or overnight. FOR THE COULIS: In a blender or food processor, mix 1 pint of cleaned and hulled strawberries with the sugar, strawberry jam, and Grand Marnier. Set the mixture aside. TO SERVE: Unwrap the top of the molds of cheesecloth and invert the molds onto a plate or plates. Spoon the coulis around the cheese and place the whole strawberries from the remaining pint in the coulis around the cheese. Serve with slightly sweet crackers and breads.