Refrigerated Cottage Cheese Filling
|Unflavored gelatin||2 Tablespoon (1 Envelope Plus 1 Tablespoon)|
|Anise seeds||1⁄2 Teaspoon, crushed|
|Sweet cider||1⁄4 Cup (4 tbs)|
|Cottage cheese||1 Cup (16 tbs)|
|Egg||1 , separated|
|Lemon juice||1 Tablespoon|
|Lemon rind||1⁄2 Teaspoon, grated|
|Milk||1⁄4 Cup (4 tbs)|
|Cream||1⁄2 Cup (8 tbs), whipped|
Soften gelatin in cider.
Beat egg yolk in top of double boiler until thick and lemony in color.
Add honey, milk, salt and seeds.
Cook over hot water, stirring frequently, until thickened to consistency of custard.
Remove from heat.
Dissolve softened gelatin in custard.
Add cheese, lemon juice and rind.
When mixture begins to set, fold in whipped cream and stiffly beaten egg white.
Turn into baked pieprust, or unbaked-type pastry shell.