Difference between revisions of "Country Cheese with Raspberries"
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* 1 pint [[raspberries]] | * 1 pint [[raspberries]] | ||
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# In saucepan, heat sour cream until hot but not boiling. | # In saucepan, heat sour cream until hot but not boiling. | ||
# In bowl, combine egg yolks and 1 cup hot sour cream. | # In bowl, combine egg yolks and 1 cup hot sour cream. | ||
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# Can be prepared 2 days before serving. | # Can be prepared 2 days before serving. | ||
| + | ==References== | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
Latest revision as of 11:23, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source: old newspaper clipping
- 6 – 8 servings
Ingredients
- 4 cup sour cream
- 6 egg yolks
- 8 oz cream cheese
- 1 cup sugar
- 3 – 4 strips lemon peel
- 1 pint raspberries
Procedures
- In saucepan, heat sour cream until hot but not boiling.
- In bowl, combine egg yolks and 1 cup hot sour cream.
- Beat in cream cheese and sugar.
- Stir in remaining 3 cup hot sour cream and lemon peel.
- Turn into saucepan and cook, stirring, over low heat until thickened.
- Remove from heat and let stand in hot water 15 minutes.
- Discard lemon peel.
- Line strainer with fine cheesecloth and place over deep bowl.
- Pour in cheese mixture and drain for 2 hours.
- Cover cheese with ends of cloth and drain in refrigerator 24 hours more.
- Unwrap cheese and turn out onto plate.
- Serve garnished with berries.
- Can be prepared 2 days before serving.
