Method

• 1.
  Place creme fraiche, sugar and zest in a small saucepan over low heat. Stir to dissolve the sugar, then bring to just below boiling point. Cool, then transfer lemon cream to a container, cover and chill for at least 4 hours or overnight (the flavour gets better the longer you leave it).
• 2.
  Meanwhile, place ricotta, cream cheese and vanilla in a food processor and whiz until the mixture is very smooth. Transfer ricotta mixture to a bowl and set aside.

• 3.
  Pour lemon cream through a fine sieve into a bowl, pushing down on the zest with the back of a spoon. Discard the zest, then whisk the lemon cream until soft peaks form. Mix a little lemon cream into the ricotta mixture to loosen, then in 3 batches, fold in the remaining lemon cream until just combined.
• 4.
  Cut muslin cloth or clean Chux into 12 x 22cm squares. Soak the cloth in cold water, then squeeze out the excess water. Line a small bowl or tea cup with 2 layers of damp cloth. Scoop in about 2/3 cup ricotta mixture, then draw up the muslin and secure tightly with kitchen string to form a bundle.
• 5.
  Place a wire rack over a large plate and sit the bundle on the rack. Repeat process with the remaining muslin and ricotta mixture to form 6 bundles. Cover the plate and wire rack with plastic wrap, then transfer to the fridge and leave the ricotta bundles to drain and firm up overnight.
• 6.
  When almost ready to serve, remove bundles from the fridge and stand at room temperature for 20 minutes (this will result in a lighter texture).
• 7.
  To serve, cut the string, open out the muslin and carefully sit each coeur a la creme on a serving plate. Spoon over some cherry, orange and strawberry compote and serve immediately.