Beat the fromage blanc in a bowl until smooth and then stir in the cream, mixing until well incorporated.

If you like you can add a little sugar at this point or a little vanilla essence.

Line the moulds with damp muslin and then pour the mixture into the moulds.

Place on a tray or tin and leave in the fridge overnight. During this time the liquid drains from the moulds and you can then turn them out onto a plate.

Serve with seasonal fruit such as fresh raspberries, strawberries, apricots etc or make a purée with your fruit adding a little lemon juice and icing sugar to taste.

For extra lightness you can beat a couple of egg whites to firmish peaks and gently fold into the mixture.

Alternatively you can whip the cream first before adding to the fromage blanc.