A delicious and traditionally made fruit cheese that makes the most of the damson season. Makes attractive gifts and is perfect for the Autumn cheeseboard as well as when served with charcuterie. Also wonderful when coated in chocolate and served as an after dinner petits four.
granulated cane sugar
A delicious and traditionally made fruit cheese that makes the most of the damson season. Makes attractive gifts and is perfect for the autumn cheeseboard as well as when served with charcuterie. Also wonderful when coated in chocolate and served as an after dinner petits four.
Cook the damsons in the water in a covered pan over a low heat until the fruit is reduced to a pulp. Sieve and weigh the pulp - there should be about 1.13kg.
Pour the pulp back into the pan and cook until the excess water has evaporated and the pulp is thick.
Weigh the sugar. Allow 450g for each 450g of measured pulp. Add and dissolve the sugar. Continue to cook, stirring frequently until the cheese is thick. When a spoon is drawn across the bottom there should be a clean line through the cheese.
Pour into ramekins or moulds lightly smeared with glycerine. Seal with waxed discs and when cold, add a cellophane cover, secured with a rubber band.
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