Strawberry rose-petal pashka

Ingredients

6

Steps

4

Serves

4

Cook Time

00-00 Min

Ingredients

  • 350g/12oz cottage cheese
  • 175g/6oz low-fat Greek style yogurt
  • 2 tablespoons clear honey
  • 1⁄2 teaspoon rose water
  • 275g/10oz strawberries
  • handful of unsprayed scented pink rose petals, to decorate
  • 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.
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