recipes
Brandied Cheese Labna
- 500g fresh Australian Ricotta cheese
- 90g caster sugar
- zest of 1 lime, finely grated
- 40ml apricot brandy
- 300ml Australian thickened cream, whipped
- muslin cloth and string
Method:
- In a food processor, beat together the Australian Ricotta cheese and caster sugar until the mixture is smooth. Add the lime zest and apricot brandy then continue to beat until well combined.
- Transfer mixture to a bowl and fold in the whipped cream.
- Cut a piece of muslin cloth (double thickness) into a square roughly 30mm x 30mm. Spoon ricotta mixture into the centre of the muslin cloth and draw in the corners, gently twisting the cloth to compact the mixture and to form a ball shape.
- Secure the cloth wrapped mixture with the string. Place the cheese in a sieve resting it over a clean bowl. Refrigerate for 24 hours. In this time a small amount of liquid will drain from the mixture and the cheese will firm.
- Remove cheese labna from the muslin cloth and serve either on a large platter surrounded with fresh seasonal fruit, or alternately, spoon a small portion of the brandied cheese onto individual serving plates and garnish with fruit and Madeline biscuits.
Serves: 6
