This lighter version of a traditional Russian dessert is ideal for dinner parties - make it a day or two in advance for best results.
ingredients
serves 4
1 1/2 cups cottage cheese
3/4 cup low fat natural yogurt
2 tbsp clear honey
1/2 tsp rose-water
10 ounce strawberries
handful of scented pink rose petals, to decorate
method
1. Drain any free liquid from the cottage cheese and tip the cheese into a sieve. Use a wooden spoon to rub it through the sieve into a bowl.
2. Stir the yogurt, honey and rose-water into the cheese.
3. Roughly chop about half the strawberries and stir them into the cheese mixture.
4. Line a new, clean flowerpot or a sieve with muslin and tip the cheese mixture in. Leave it to drain over a bowl for several hours, or overnight.
5. In vert the flowerpot or sieve on to a serving plate, turn out the pashka and remove the muslin.
6. Decorate the pashka with strawberries and rose petals. Serve chilled.
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more information
The flowerpot shape is traditional for pashka, but you could make it in any shape - the small porcelain heart-shaped moulds with draining holes usually reserved for coeurs a la creme make a pretty alternative.
