DESSERT CHEESE Serves
From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition).
Source and licence
From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition), printed page 16, digitised by the Internet Archive: https://archive.org/details/Cheese_Greats_675_Delicious_Cheese_Recipes_2009_Edition
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From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1/2 tablespoon Benedictine
- 5 g cream cheese
Method
- 5 g cream cheese, at room temper- 1/4 cup sour cream 1 1/2 tablespoons caster sugar 1/2 tablespoon Benedictine To serve: soaked figs 6 Beat the cream cheese until it is fluffy.
- Gradually beat in the sour cream, then the sugar and Benedictine.
- Continue to beat until the sugar has dissolved and the mixture is very smooth and thick.
- Cut 2 double layers of muslin 20cm square, dampen with water and wring out.
- Pile half the cheese mixture on each square of cloth, gather up the ends of the cloths and tie in a ball shape.
- (During draining, it will be necessary to tie the cloth tighter to compact the ball.) Hang the cheeses in the refrigerator, with a drip tray underneath, for at least 24 hours.
- Serve with soaked figs or a prepared fruit of your choice.