Raspberries with soft cheese

• 1 × 8 oz (227 g) carton cottage cheese
• ¼ pint (150

Press the cottage cheese through a sieve into a mixing bowl to make a fine texture. Add the cream, mix together well and stir in the sugar. Whisk the egg whites until stiff peaks form and fold into the cheese mixture. Turn into a muslin-lined nylon sieve and leave to drain overnight in the refrigerator.

Place the raspberries in a serving bowl. Turn the cheese out on to a serving plate.