Instructions: * Note: Make raspberry puree from about 1 1/2 pints fresh berries or 1 cup of frozen berries, thawed.

Raspberry Coulis: In small saucepan over medium heat, boil raspberries and sugar 10 minutes, or until mixture thickens. Strain through a sieve, add water, a tablespoon at a time, until mixture resembles a sauce. Refrigerate until ready to use. (Makes 1 1/2 cups)

Cut six rinsed 8- by 8-inch squares of cheesecloth, three to four layers thick, for each small mold, or one 16- by 16-inch square for a large mold. Line mold with dampened cloth.

Make raspberry puree by pressing berries through a fine sieve; discard seeds. Combine cream cheese and sugar in bowl of an electric mixer; blend until smooth. Scrape down sides of bowl. Add vanilla, and combine; add raspberry puree and mix well.

In a large mixing bowl, whip creme fraiche or cream with a balloon whisk until stiff. Fold stiffened cream into raspberry mixture. Fill mold with mixture, and smooth the top surface. Neatly fold edges of cheesecloth over mixture, and place on a plate to catch the draining whey. Chill 24 hours before serving.

To serve, unwrap cheesecloth, center a plate on top of mold, and flip plate and mold right-side-up. Remove mold; carefully pull away cheesecloth. Pour on Raspberry Coulis and garnish with berries and mint.

This recipe yields 6 servings.

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