Yield: 4 Servings
|2 pounds||Cottage cheese, dry curd|
|¾ cup||Butter, sweet|
|1½ cup||Sugar, confectioners|
|4 \N||Egg yolk|
|1 \N||Egg; hardboiled & sieved|
|¾ cup||Whipping cream|
|½ cup||Raisins; finely chopped|
Mold - one 6" clay or plastic flower pot with a hole in the bottom.
Line the pot with a dampened cheesecloth of double thickness. Press cheese through sieve, or mix it in a blender until smooth. Cream butt and sugar until light. Beat in egg yolks, one at a time. Press yolk-cream mixture through sieve. Combine with cheese. Pour mixture into prepared mold. Cover with cheesecloth and place a saucer top, with a weight on it, so the juice can drain out. Chill in refrigerator at least 24 hours. Unmold on plate and garnish with fresh strawberries, pineapple or grapes before serving. Replace mold on top to store in fridge.