Reserve 350g strawberries and 60g sugar for the final sauce assembly.
Combine the remaining strawberries, 125ml water, 115g sugar, orange juice, star anise, and liqueur in a heavy saucepan.
Boil over medium heat while stirring, then simmer for 10 minutes.
Remove from heat, cover with cling film, and infuse for 10 minutes.
Discard the star anise and blend the strawberry mixture until smooth.
Strain the purée through a sieve into a clean pan.
Preheat the oven to 210°C.
Butter two 22cm ovenproof dishes and dust them with sugar.
Beat egg yolks with 25g caster sugar until light and pale yellow.
Incorporate the fromage blanc into the yolk mixture.
Mix in the crème fraîche, rum, flour, and soaked raisins.
Whisk egg whites until foamy, then add the cream of tartar.
Gradually add 150g sugar while whisking until stiff peaks form.
Whisk half the egg whites into the batter, then fold in the remaining half gently.
Divide the batter between the two prepared pans.
Bake in the middle of the oven for 20 to 23 minutes until puffed and firm.
Boil the strawberry sauce with the reserved 60g sugar for one minute.
Stir the reserved strawberry quarters into the hot sauce.
Divide the sauce among plates, top with portions of the pudding, and dust with icing sugar.