I made a version of a italian sheep cheese dessert..
Yesterday I made a lovely batch of fresh soft cheese, I had cultured the milk for a full day, it had a lovely slightly sweet but tangy quality before I made it into soft cheese, I used lemon as my acid and so it turned out as this lovely creamy lemon cheese which just begged to be made into a stunning dessert.
2 pints of Sheep milk made into the cheese was what I used, I didn’t measure it, so I can’t say for sure how much it was but I would guess about equal to a package of cream cheese
I mixed the cheese with a farm fresh egg, half a cup of fresh whole sheep milk, and 1/4th cup of sugar, beating that all well until smooth, then I added diced pinnapple (half a can, crushed would have been much better) and held back 8 oz of pinnapple juice, to which I added one package of knox gelten, which was mixed in and then added to the main dish and it was all mixed well, I think next time I would blend at that point, not just mix well..
Into a pie plate to bake for 45 min in a slow oven at 300, it was nice warn, allowe to cool at room temp and then chill, the chilled was excellent! I would recommend serving it as a sliceable lovely firm chilled dish..
Glad it set for you; sometimes the enzymes in pineapple can cause trouble…
True, fresh pinnapple is very hard on the set but I have not found that to be the case for canned personally.
Hmm, old gelatin perhaps?):
That looks delicious! I think it needs a crust, though.
Dh said the same thing, it would certainly be easy enough to make one to go with it, if that is what you wanted, I liked it as it was..