| 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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