Make the Coeur a la Creme:

1. Line 4 individual coeur a la creme molds with cheesecloth.
2. In a medium-sized mixing bowl, beat together the cottage cheese, sour cream and sugar until smooth. Gently fold in the whipped cream.
3. Spoon the mixture into the prepared molds. Fold in the edges of the cheesecloth to cover the top, and arrange on a wire rack that’s been set over a shallow dish. Transfer to the refrigerator to drain for at least 8 hours (preferably overnight).

Make the Compote:

1. Using a sharp knife, cut away all of the peel and white pith from the oranges. Working over a small bowl, carefully slice away each segment from the membranes. Once the segments have all been cut out, squeeze the membranes into the bowl to extract as much of that precious juice as you can, then discard.
2. Measure out the blood orange juice that’s accumulated in the bowl - you should have about ¼ cup. (If you’re a little short, squeeze in the juice from another orange, or top up with some bottled OJ… trust me, no one will notice.)
3. In a small saucepan set over medium heat, stir together the blood orange juice, sugar, water, and lemon juice. Bring to a simmer and cook, stirring occasionally, until clear and syrupy, about 8-10 minutes. Remove from heat, and stir in the liqueur. Pour over the orange segments, stir well, and set aside to cool completely.

Assemble:

1. When ready to serve, unfold the cheesecloth covering the top of dish and invert the molds into four shallow dessert bowls. Gently peel away the rest of the cheesecloth and discard. Spoon orange compote on top, and serve immediately.