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from the kitchen of Sharmagne Leland-St. John
2 pounds cottage cheese
1/2 pound sweet butter (1 stick)
1/2 cup sour cream
1 large egg
3/4 cup sugar
1 cup ground blanched almonds
Force the cheese through a sieve and set aside.
Cream the butter and sour cream until smooth.
Beat in the the egg, cheese, sugar and almonds.
Line a colander with a napkin. Pour the cheese
mixture into it. Cover with a second napkin.
Place a heavy plate on top. Press down well.
Chill for 24 hours, with a bowl underneath to
catch the draining liquid.
Just before serving gently turn the pashka out
onto a decorative plate.
Garnish with fresh strawberries, blueberries,