Here is a recipe for wine infused cheese from the New England Cheesemaking website. My Canadian friend made it with homemade Black Cherry and Black Raspberry wine and received a lot of compliments.
Having spent most of June 2016 travelling to, from and in Italy, we have been home for some time now, therefore, I thought it was about time I settled down to write a piece about our holiday. Some of my comments about the places we stayed and had meals can be cross-referenced with TripAdvisor and my Twitter account.
This is a simple but delicious recipe that came about from my desire to replicate a conserve we purchased in our favourite Pecorino dairy just outside Montepulchiano. Whilst primarily sold to be served with their Cheese, we found it was a great accompaniment to most things savoury (including as a dip). I therefore promised myself I would make some when I returned to England.
As I said in the introduction to the Lasagne recipe, this is another of Jan's great success stories from the lunches we serve on the Cheese making course, beware, it will transport you to another world!
600g double cream
5 oz caster sugar
2 large lemons, grated rind and juice
4 punnets raspberries
2 tablespoons icing sugar
3 drops of rose water
Grated rind of 1 lime
2 teaspoon arrow root (optional)
Place cream in a heavy pan with the sugar and slowly bring to boil, boil for 3 minutes and then remove from heat. Let it cool.
Once cool whisk in the lemon juice and rind until thick. Pour into small glasses and put in fridge.
Make the Coulis:
Put the raspberries and icing sugar in pan on a low heat until the sugar has dissolved. Blitz the fruit and then strain through a muslin cloth. If necessary, thicken with some arrow root.
Put a little of the grated rind on top of the Posset and then add a layer of Coulis. Return to fridge until required. Serve with lemon sorbet or shortbread.