Peach and Ginger Pashka
|Low fat cottage cheese||12 Ounce (350 Gram)|
|Ripe peaches||2 (Nectarines)|
|Low fat natural yogurt||3 1⁄2 Ounce (90 Gram)|
|Ginger syrup||30 Milliliter (2 Tablespoon)|
|Vanilla essence||1⁄2 Teaspoon (2.5 Milliliter)|
1. Drain the cottage cheese and rub through a sieve into a bowl. Stone and roughly chop the peaches.
2. Mix together the chopped peaches, cottage cheese, yogurt, ginger, syrup and vanilla essence.
3. Line a new, clean flowerpot or a sieve with a piece of clean, fine cloth such as muslin.
4. Tip in the cheese mixture, then wrap over the cloth and place a weight on top. Leave over a bowl in a cool place to drain overnight. To serve, unwrap the cloth and invert the pashka on to a plate. Decorate with peach slices and almonds.