Elderflower Cheesecake
1 nine-inch Pastry case
1½lbs Cottage cheese
70g (2½oz) Sugar
3 Eggs whites
2 tbsp Dried Elderfowers
1 tbsp Rosewater
Preheat oven to 190°C: 375°F: Gas 5
Whisk the egg whites to the soft peak stage.
Mix the cottage cheese, sugar, elderflowers and rosewater and blend thoroughly (use a food processor or blender).
Fold the whisked egg whites into the cheese mixture.
Pour mixture into the pastry case.
Bake for 45 minutes to an hour, or until filling has set and the crust is a golden brown.
Allow to cool before serving.
Elderflowers can be found at health food shops.
Rosewater can be found in Oriental or Indian shops
Sambocade
"Take and make a crust in a trap and take cruddes and wryng out be wheyze and drawe hem burgh a straynour and put hit in be crust.
Do berto sugar the bridde part, and somdel whyte of ayren, and shake berin blomes of elren, and bake it vp with eurose, and messe it forth."
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved