Yield: 6 Servings
|6 ounces||Curd cheese or other soft white cheese|
|2 ounces||Icing sugar|
|Finely grated rind of one lemon|
|½ pint||Double cream|
|3||Heaped tbsp redcurrant jelly|
|1 tablespoon||Lemon juice|
|1 teaspoon||Black pepper; coarsely ground|
|8||To 10 ounces small strawberries|
Put curd cheese into a mixing bowl and soften with wooden spoon. Sift in icing sugar and work in thoroughly. Stir in grated lemon rind. Whisk cream until fairly stiff and fold thoroughly into cheese. Pile mixture in middle of serving plated and, using a spatula, mould and smooth into a round shape about 6 inches in diameter. Smooth the top level. Chill in fridge for at least one hour. Shortly before serving spoon redcurrant jelly into saucepan and stir around to break up. Stir in lemon juice and pepper and put over low to medium heat, stirring constantly until smooth. Remove from heat.
Take cheese base from fridge and arrange strawberries on top. Spoon redcurrant glaze over them and leave in a cool place until ready to serve.
Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 17:12:57 EDT From: erika metzieder <100627.3022@...> NOTES : By Brian St. Pierre, Sunday pudding no. 80 Not a real cheesecake at all, this is just a mixture of sweetened curd cheese
and cram which forms a base for glazed strawberries. An easy but delicious