Well, my dear, that is rustic Coeur á la Crème, a decadent cheese & cream dessert served with a delicious mixed berry sauce. You like? Why, yes. Yes, I do.
Actually, we both liked it. This is a very simple, but elegant, dessert, and it was chosen this month as a bonus recipe by Becke of Columbus Foodie. I recall making this years ago, and have always wanted to make it again.
My only issue with this particular recipe is textural. I remember, from the earlier experience, that the crème was much firmer, more like a soft, spreadable cheese, while this one basically started to melt after a short time at room temperature. I did observe that no liquid ever drained from this mixture, although the paper towels were soaked. This presents a challenge that I will have to research. Maybe I can remember where I found the earlier recipe and compare the two. I think I used sour cream rather than heavy cream, though.
All that aside, I would highly recommend Coeur á la Crème as an easy and delicious dessert for entertaining. Great choice, Becke, for the bonus.
(For this particular recipe, I halved the ingredients for the cheese/cream part, and quartered the ingredients for the sauce. I mixed some frozen mixed berries, 2 tablespoons sugar, about 2 tablespoons water, plus about 1/4 cup of jam (currant and raspberry) in a small sauce pan, boiled it for several minutes, then strained it. Seemed to work just fine. You could add any alcoholic flavoring of your choice as well after it cools.)