Apricot Cheese is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic hard-set jam made from a mixture of apricots and water set with gelatine that's packed into jars to set. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Cheese.
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This is a classic recipe for a Victorian version of Apricot Cheese that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Stone a dozen ripe apricots and put them into a stewpan with three quarters of a pound of sugar and a teacupful of water; boil and stir them till reduced to a pulp, which rub through a hair sieve into a basin; add one ounce of isinglass, and pour the preparation into a mould; when set firm turn it out on to a dish, and fill the centre with whipped cream.
12 ripe apricots
340g sugar
200ml water
1 envelope of gelatine (7g powdered gelatine)
cream, to serve
Method:
Soak the gelatine in water and set aside.
Stone the apricots then place in a pan along with the sugar and water. Bring to a boil and continue cooking, stirring constantly, until reduced to a pulp (about 40 minutes). Press the mixture through a fine-meshed sieve with the back of a spoon to purée.
Drain the gelatine and squeeze dry then combine with the apricot puree and heat until the gelatine has dissolved. Take off the heat and allow to cool then pour into a mould with a hollow in the base. Allow to cool completely then set aside until cooled. Chill in the refrigerator until set.
When ready to serve, remove the apricot cheese from the mould and arrange on a serving plate. Pour over the cream, filling the top of the cheese and serve.
Apricots, 12; sugar, 3/4lb.; water, teacupful; isinglass, 1oz.; cream, sufficient.