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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@COMPUSERVE.COM>
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
pudding.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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