Strawberry rose-petal pashka
Drain any free liquid from the cottage cheese, and tip the cheese into a sieve. Use a wooden spoon to rub through the sieve into a bowl.
Stir the yogurt, honey and rose water into the cheese. Roughly chop about half the strawberries, and stir them into the cheese mixture.
Line a new clean flowerpot or a sieve with muslin, and tip the cheese mixture in. Leave to drain over a bowl for several hours or overnight.
Invert the flowerpot or sieve onto a serving plate, turn out the pashka and remove the muslin. Decorate with rose petals and serve chilled.