3 egg yolks, slightly beaten
1 cup whipping cream
¾ cup of sugar
1/8 teaspoon salt
1 teaspoon vanilla
6 cups small curd cottage cheese
¼ cup of butter
½ cup chopped candied fruit
¼ cup finely chopped blanched almonds
Mix eggs and cream in a heavy saucepan. Stir in sugar and salt. Cook over low heat, stirring constantly, until the mixture just coats a metal spoon. This takes about 15 minutes.
Remove from heat and stir in vanilla. Place saucepan in cold water until the custard is cool. Place 3 cups of the cottage cheese and 2 tablespoons of the butter in a blender. Cover and blend until smooth. Repeat with the rest of the cottage cheese and butter. Stir custard into cheese mixture until smooth. Stir in candied fruits and almonds.
Line a 2 quart non clay flowerpot (with drainage opening at the bottom) with a double layer of damp cheesecloth. Pour the mixture into the pot and fold the ends of the cheesecloth over the top. Place the pot into a shallow pan and place a small weight on top (I use a soup can). Refrigerate for 24 hours, pouring off the liquid in the pan as necessary.
To serve, unmold onto a serving plate and remove cheesecloth. Garnish as desired. Refrigerate any leftovers promptly.
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