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Finnish Pasha

This recipe calls for raw egg yolk. Due to the threat of salmonella we recommend using an egg substitute.

serves 6 to 8

2 pints cottage cheese
1/2 cup sour cream
2 tablespoons butter, room temperature
2 egg yolks
1 tablespoon grated lemon zest
1/2 cup finely chopped almonds
1 cup granulated sugar
1 cup raisins
unused 6-8 inch deep clay flowerpot with a hole in the bottom
whipped cream
fruit

Blend cottage cheese in a blender until smooth.
Add sour cream, butter and egg yolks.
Stir in the lemon zest, almonds, sugar, and raisins.
Mix until all the ingredients are evenly blended.
Wash clay flowerpot with warm water.
Line pot with several layers of cheesecloth.
Press the pasha mixture into pot.
Cover lightly with wax paper and place a weight on top of it.
Set on a wire rack that's over a plate to catch the liquid that drains off.
Place in the refrigerator least 1 day but 2 or 3 days are better. If dry spots appear remove them.
Unmold on a serving plate and remove the cheesecloth carefully.
Garnish with whipped cream and fruit.