Aet's pasha

• Toast filberts (ca 4 mins. in microwave) and rub in a cloth to remove skins. Soak almonds in warm water, and remove skins. Chop filberts and almonds coarsely.
• Grind cottage cheese through a meat grinder, or press through a fairly fine sieve.
• Cream butter and sugar until light and fluffy. Add cottage cheese and mix well.
• Beat whipping cream fairly stiffly, and fold into cottage cheese & butter mixture.
• Add raisins, nuts, the seeds from the vanilla bean (or use vanilla extract or vanilla sugar to taste), and lemon juice and mix well. Adjust flavourings to taste.
• Line a colander or clay flower pot with 3 or 4 layers of cheese cloth soaked in cold water and wrung out (wet J-cloths work well as an alternative) leaving enough overhang to drape over the top. Fill the colander/clay pot with the mixture, cover with the overhanging cheese cloth, and set in a dish to drain in a cool place for 6-8 hours.
• To serve, unmold the pasha onto a serving dish, removing the cloths, and garnish with fresh fruit and berries in season.

Note: There are lots of recipes for pasha, this is my step-mother Aet's recipe. Pasha is a traditional Easter dessert for Orthodox Estonians. It is very filling. And will keep in the refrigerator for a week or two.