| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Fruits | Russian | Cheese/eggs, Net robin | 12 | Servings |
INGREDIENTS
| 3 | lb | Cottage cheese with out curs |
| 1 | c | Butter softened |
| 1 | c | Sugar |
| 4 | Egg yolks | |
| 1 | ts | Vanilla |
| 1/2 | c | Dried apricots, raisens |
| Nuts and candied and dried | ||
| Fruits for decoration |
INSTRUCTIONS
To drain the whey off the cheese, the best solution is to use a clean, scrubbed 6-inch flowerpot thats completely dry. Or you can make do with a large souffle dish and a tea towel, Have one of thes systems ready. Cream the butter into the sugar, and the egg yolks, and mix well. stir in the vanilla, cheese and fruits. Flowerpot method:Dampen 2 thicknesses of cheesecloth and line the flowerpot with it. Add the cheese mixture and fold the edges of the cheesecloth over the top. Cover with foil. Weigh down with a heavy food can placed on a small plate. Set theflowerpot on a rack over a shallow pan and place the whole assembly in the refrigerator to drain for 24 hours. Souffle dish Method: Put the tea towel in the souffle dish and pour in the cheese mixture. Fold the tea towel ovet the mixture and weigh down with a heavy food can placed on a plate. Refrigerate for 24 hour to drain. Unmold the cheesse onto a serving plate and decorate. Serve in very small slices. Millie Ellis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 22, 1998
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