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1. Mix yolks and whipping cream in heavy saucepan
2. Stir in sugar and salt
3. Cook over low heat. stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
4. Remove from heat; stir in vanilla extract
5. Place saucepan in cold water until custard is cool.
6. If custard curdles, beat with hand beater until smooth
7. Place 3 cups of the cottage cheese and 2 tbsp. of the butter in blender container
8. Cover and blend on med speed, stopping occ. to scrape blender sides, until smooth
9. Repeat with remaing cottage cheese and butter
10. Stir custard mix into cheese mix until smooth
11. stir in fruit and almonds
12. line a 2 qt non-clay flower pot w/ a double layer of cheesecloth
13. Pour cheese mix into pot and fold ends of cloth over top
14. place pot on cake ack in shallow pan; place weights on top
14. Refrigerate 12-24 hours, pouring of any liquid that accumaulates in pan
15. Unmold and garnish w/candied fruit and almonds
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