Preheat the oven to 180C/350F/Gas 4.
Spread the espresso-roasted coffee beans on a baking sheet and roast for
about 10 minutes. Allow to cool, then put in a large plastic bag and
crush into tiny pieces with a rolling pin. Thoroughly rinse 12 pieces of
muslin (cheesecloth) in cold water and squeeze dry. Use to line six
coeur à la creme moulds with a double layer, allowing the muslin to
overhang the edges.
Press the ricotta or curd cheese through a
fine sieve into a bowl. Stir the creme fraiche, sugar, orange rind and
crushed roasted coffee beans together. Add to the cheese and mix well.
Whisk the egg whites until stiff and fold into the mixture. Spoon into
the prepared moulds, then bring the muslin up and over the filling.
Leave in the refrigerator overnight to drain and chill.
To make the red fruit coulis, out the
raspberries and icing sugar in a food processor and blend until smooth.
Push through a fine sieve to remove the pips. Stir in the strawberries.
Chill until ready to serve. Unmould the hearts on to individual serving
plates and carefully remove the muslin. Spoon the red fruit coulis over
Cook's Tip : Muslin has a fine weave that allows the
liquid from the cheese to drain through. If you haven't got any muslin,
use a new all-purpose disposable cloth instead.