Couer a la Creme

Beat the cream cheese and icing sugar together until smooth.

Whisk in the double cream, lemon rind and vanilla seeds.

The mixture should be of a thickish consistency which will need to be spooned into the moulds.
(If it is pourable it is still too runny, so whip for a little longer.)

If you are lucky enough to have some proper moulds (the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin.

Fill each mould and leave in the fridge, preferably overnight to allow any liquid to drain through the holes. Make sure the moulds are on a tray to catch the liquid.

Turn out and serve with fresh fruit. Strawberries are traditionally served.