Blend the yoghurt and curd or cottage cheese, mix in the rosewater until smooth, and sweeten to taste. Whisk the egg whites to form peaks, and fold into the cheese.
Spoon the mixture into muslin-lined moulds, place on a plate, and refrigerate for about
When ready to serve, turn out onto plates, and carefully peel the muslin from the moulded cheese mixture.
© 2000 Frances Bissell. All rights reserved.