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1-1/2 pounds large-curd cottage cheese, or potted cheese
Drain the cheese in a yogurt strainer for several hours or overnight, discarding the liquid. Whirl the cheese in food processor to make it smooth. Beat the softened butter into the cheese and set aside. Over high heat, heat the cream and vanilla bean in a sauce pan until small bubbles form around the edge of the pan. Set aside. Beat egg yolks and sugar together with electric beater until they are thick and lemon colored. Still beating, slowly add the hot cream in a thin stream, then return the mixture to the pan and stirring constantly, cook over low heat until the mixture thickens to a custard consistency. Blend in the candied fruits and rinds. Remove from heat and stir until is has cooled. Then mix it gently into the cheese mixture and stir in the chopped almonds. Line a 2 quart clay or plastic (new and clean, of course) flower pot with cheesecloth and pour in the batter. Fold the cheesecloth over the top. Set the pot into a flat pan to catch the drippings, weight down the top with a flat dish (perhaps place a heavy mug or measuring cup into the dish to act as a weight to make it drip better) and chill for at least 8 hours, checking from time to time and remove any collected liquids from the bottom pan. Unmold and garnish with X.B. in almonds. Top with a red rose.
Recipe created 1995-04-05.