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1
Chill the mixing bowl, whisk, cream, and moulds thoroughly before beginning. Line each perforated heart mould with a double layer of damp muslin, leaving enough overhang to fold back over the top.
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2
Pour the very cold crème fraîche épaisse into the chilled bowl and whip to soft peaks — the cream should just hold a drooping shape and no further. Over-whipping at this stage will compromise the final texture.
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3
In a separate bowl — a copper bowl if available, for foam stability — beat the egg whites with the pinch of salt to stiff, glossy peaks. The whites are ready when they stand upright on the whisk and the surface is smooth and lustrous, not dry or granular.
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4
This is where the dish lives or dies: fold the stiff egg whites into the whipped cream in no more than 10 to 12 strokes, using a large spatula and a wide, deliberate cutting motion from the base. The goal is maximum aeration — a texture that is more air than substance. Any further folding deflates the mixture irreparably. If using fromage blanc, fold it into the cream before the whites are added.
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5
Spoon the mixture into the prepared moulds, fold the muslin over the surface, and set the moulds on a rack over a tray. Refrigerate for a minimum of 12 hours. The muslin wicks moisture and the perforations allow whey to drain freely; the crémets are ready when they hold a firm-yet-fragile heart shape and the tray shows clear drainage beneath.
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6
For the coulis, press ripe strawberries through a fine sieve with the fine sugar and a few drops of lemon juice — no heat is applied. The coulis is ready when it is smooth, vivid in colour, and intensely perfumed.
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7
To serve, unfold the muslin and turn each crémet out onto a cold plate. The heart shape must hold cleanly. Spoon the raw coulis around the base, scatter whole berries alongside, and dust with fine sugar.